Water Chestnut Salad With Asian Dressing Food

ASIAN SALAD WITH SESAME DRESSING

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

ASIAN-STYLE GRILLED CHICKEN SALAD WITH CHERRY-PEANUT DRESSING

Steps:

• Make the dressing: Whisk the cherries, 1 tablespoon reserved cherry juice, the soy sauce, peanut butter, vinegar, vegetable oil and sesame oil in a bowl. Set aside.
• Make the chicken: Put the cherries, 3 tablespoons reserved cherry juice, the soy sauce, white wine, brown sugar, Worcestershire sauce, ginger and garlic in a blender and puree until the cherries and garlic are finely chopped. Pour the marinade into a large resealable plastic bag. Pierce the chicken all over with a fork. Add to the bag with the marinade, seal and refrigerate at least 20 minutes or up to 8 hours. Preheat a grill to high. Brush the grates with vegetable oil. Remove the chicken from the marinade, brushing off any excess. Grill the chicken, covered, until the juices run clear, 5 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Meanwhile, prepare the salad: Preheat the oven to 350 degrees F. Soak the sauerkraut in a bowl of ice water 10 minutes; drain, rinse and squeeze out the excess water. Arrange the wonton strips in a single layer on a baking sheet and bake until crisp, about 5 minutes. Toss the sauerkraut and romaine with half of the dressing in a bowl; divide among plates. Top with the bell peppers, scallions, carrots, snow peas and water chestnuts. Slice the chicken and serve with the salad. Top with the crispy wonton strips. Serve with more dressing on the side. Photograph by Yunhee Kim

ASIAN SALAD DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

ASIAN CRUNCH SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts., In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled.

CRUNCHY PEA AND WATER CHESTNUT SALAD

Steps:

• Place frozen peas in a colander; rinse under hot water to thaw. Drain.
• Mix peas, carrots, water chestnuts, and green onions together in a bowl.
• Whisk vegetable oil, red wine vinegar, soy sauce, garlic, sugar, paprika, and dry mustard together in a separate bowl; pour over pea mixture. Marinate salad for at least 1 hour.
• Stir mayonnaise into salad just before serving.

WATER CHESTNUT SALAD WITH ASIAN DRESSING

Steps:

• For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined.
• Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.
• You may also cook this and add chicken/beef/seitan/tofu.

BEEF SALAD WITH ASIAN DRESSING

Steps:

• For dressing, whisk together fish sauce, peanut oil, sesame oil, chili, garlic, lime leaves and 3 tablespoons of the lime juice. Lay steak in a shallow dish, and pour 6 tablespoons of the dressing over it. Marinate steak 1 to 2 hours, turning once.
• Heat broiler or grill to medium high. Cook steak 7 to 10 minutes, turning once, until rare. Transfer to cutting board, and let rest.
• Put lettuce and herbs in a large bowl. Add 3 tablespoons dressing (more if needed), and toss to coat.
• Put salad on 4 plates. Thinly slice steak, and lay over salad. Sprinkle with remaining lime juice; serve.

AVOCADO SALAD WITH ASIAN DRESSING

Steps:

• Dressing:.
• Whisk ingredients together; set aside 10 minutes for flavours to develop.
• Place salad ingredients in a bowl, pour over dressing and toss gently to combine.

WATER CHESTNUT PEA SALAD

Steps:

• Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.

SAUSAGE WATER CHESTNUT DRESSING/STUFFING

Steps:

• Heat and spray with veggy oil a heavy large frypan.
• scramble fry pork, onions, celery and garlic until onions are transparent.
• Set aside, do not drain.
• In a very large bowl, place bread crumbs, parsley and chives, if using.
• Mix well.
• Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
• Mix well.
• Add pork and onion mixture with juice from pan.
• Mix well.
• Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
• Refrigerate until ready to stuff turkey.
• Pack cavities firmly but not tight.
• Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

EASY VEGGIE SALAD WITH ASIAN DRESSING

Steps:

• In large bowl, combine all 5 salad ingredients.
• In small bowl combine all 11 dressing ingredients. Stir or whisk to combine.
• Pour dressing over salad, mix well. Cover and refrigerate til serving time.

CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD

Steps:

• first rinse& drain well frozen green peas, do not cook.
• I put peas in a small colander, then lay on paper towels to dry.
• It's very important that they be dry wash cauliflower, dry and cut into small florets.
• cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
• Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
• Cover with foil or plastic wrap and keep in fridge until it is served the next day.
• Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
• Enjoy!