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How To make Oriental Salad with Sesame Vinaigrette Dressing
1 pk (8.75 oz) soba noodles
1 sm Carrot
shredded in long strands 1 sm Daikon
:
shredded in long strands 6 Leaves romaine lettuce
torn 6 Leaves red leaf lettuce
:
torn 1 Red bell pepper; sliced
1 Yellow bell pepper; sliced
1/2 pk (8 oz size) fried tofu
sliced 1 cn (8 oz) water chestnuts
:
sliced 1 cn Mandarin orange wedges
(11 oz), drained 1 cn (20 oz) lychees; drained
:
and cut into quarters 1/4 c Toasted sesame seed
1/2 c Brown sugar
1 ts Salt
1 ts Pepper
1/4 c Salad oil
1/2 c Lime juice
6 tb Mirin
1 c Rice vinegar
1/2 c Tamari (or shoyu)
4 ts Sesame oil
Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.
Guest Demonstrator: Paul Onishi CHERRY BLOSSOM FESTIVAL RECIPES (FEbrUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
How To make Oriental Salad with Sesame Vinaigrette Dressing's Videos
Vegetable salad with asian sesame vinaigrette
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Asian Chicken Salad with a Sesame Ponzu Peanut Vinaigrette
This is a great quick fix with little mess. You may be familiar with some of these ingredients, but perhaps not combined this way. I absolutely love these asian flavors. Chicken salad has always been a great lunch item, in this clip I'll show you how to create a simple but flavorful dish in just a few minutes. Here is the recipe...
Ingredients:
2 large chicken breasts, boneless and skinless
½ red onion, julienne
1 large carrot, julienne
1 stalk celery, julienne
½ cup button mushrooms, quartered
½ cup snap peas
8-10 baby corn spears
½ tablespoon chopped garlic
a few shakes of soy
black pepper
Olive oil
a handful of baby spinach
½ head romaine lettuce, chopped
Asian Crunchy Noodles
Dressing:
¼ cup hoisin sauce
3 tablespoons Thai chili sauce
1 tablespoon Mirin
2 ½ tablespoons sesame oil
¼ cup peanut butter
1 tablespoon soy sauce
½ tablespoon ponzu
½ cup red wine vinegar
Instructions:
Action:
1. In a large sauté pan, over medium-high heat, add a bit of olive oil then the chicken breasts. Season with a bit of salt and pepper and let cook for 6-7 minutes per side.
2. Once the chicken is about halfway finished, add all of the vegetables, excepts for the baby corn and chopped garlic, to the pan and cook for about 10 minutes stirring occasionally.
3. In a large mixing bowl add all of the dressing ingredients and whisk to incorporate.
4. In a separate mixing bowl, add the greens.
5. Once the chicken is finished cooking, remove from the pan and slice into thin strips and then add them to the bowl of greens. Add the sautéed vegetables and crunchy noodles to the bowl and drizzle the dressing over the top. Using tongs, toss all ingredients to coat with the dressing then serve.
Chinese Chicken Salad with Homemade Tiny Kitchen Sesame Ginger Vinaigrette // Tiny Kitchen Big Taste
One of my most favorite salads, this Tiny Kitchen Big Taste Chinese Chicken Salad is topped with tons of goodies like snow peas, crispy wontons and mandarin oranges and tossed in our own Tiny Kitchen Homemade Sesame Ginger Vinaigrette. (See Ingredients/Full Recipe below and at tinykitchenTV.com)
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SO WHAT YOU'RE GONNA NEED IS:
- (1) head Romaine Lettuce:
- (1) Rotisserie Chicken Breast: from your local store or
- (1/2) cup Shredded Coleslaw Mix:
- (2) Green Onions:
- (7) Snow Peas:
- (1/4) can Mandarin Oranges:
- (2) Tablespoons Crispy Wontons:
- (1) Tablespoon Sliced Unsalted Toasted Almonds:
- (1/2) teaspoon Toasted Sesame Seeds:
- (To taste) Sesame Ginger Vinaigrette:
YOU'LL ALSO NEED:
Large Salad Bowl:
Sharp Knife:
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This is not a sponsored video. All products purchased by Fucci.
Sesame Seed Vinaigrette | Homemade Vinaigrette | How to Make Vinaigrette | Salad Dressing
A homemade sesame seed vinaigrette is a perfect salad dressing to drizzle over a spring mix salad or fresh house salad topped with grilled chicken. Not only does a homemade vinaigrette taste amazing, it is also very quick and easy to make, and it may save you a few bucks. Let me show you how to make vinaigrette with an Asian-style flavor to it. Give this vinaigrette a taste and let me know what you think.
Sesame seed vinaigrette ingredients
0:12 1 ½ tsp or 10g ground ginger – Amazon Link - Premium Ground Ginger -
0:31 1 tbsp or 15g light brown sugar
0:39 2 tbsp or 30ml apple cider vinegar
0:54 1/2 tsp salt
0:59 1/2 tsp black pepper
1:06 3 tbsp or 45ml sesame oil
1:14 5 tbsp or 75ml extra virgin olive oil
1:24 1 tsp sesame seeds
Makes 3/4 cup or 187ml
????If you like this recipe and would like to help make a sauce ???? give a donation to show your support -
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Equipment Used (Amazon Affiliate Links)
- Premium Ground Ginger -
- John Boos Maple Top Work Table -
- Pyrex Prepware 6-Piece Mixing Bowl Set -
- Pyrex Measuring Cup Set -
- Red Silicone Whisk -
- Glass Bowls for Kitchen Prep -
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Sesame Vinaigrette Salad Dressing Recipe
apple cider vinegar products : apple cider vinegar
Sesame Vinaigrette Salad Dressing Recipe
Japanese Salad Dressing | Dressing Recipes | Allrecipes.com
Get the top-rated recipe for Famous Japanese Salad Dressing at
In this video, we'll show you how to make a flavorful Japanese salad dressing. There are quite a few ingredients in this one, but not to worry - they all get added to a blender and pureed in virtually no time at all. The dressing is ideal for green salads but is equally delicious on noodles or used as a marinade for chicken and shrimp.
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