ISO: Chinese Chicken Salad recipe!

[Jewel]

I recently tried a Chinese Chicken Salad at a salad bar that was cabbage, carrots, green onions, and a wonderful asian-flavored dressing. I want to try making the same thing at home, minus the oil that cabbage was probably swimming in at the salad bar.

I have the CL recipe from last year using crunchy Soba noodles, but I was hoping for an easier dressing. I could try making it on my own, but I'm unsure of all ingredients. Soy sauce, sesame oil, seasoned rice vinegar... ???

Any ideas? Thanks!

[kwormann]

Sorry I dont have a recipe anymore, but I used to have Joan Lundon's cookbook and it had a GREAT chinese chicken salad! You should check with your library to see if they have it1

kim

[Zinnia]

For 4 servings, I use this recipe for a chinese chicken salad recipe we like.
*Dressing
3 T. salad oil
2 T. rice vinegar
2 T. low-sodium soy sauce
1 t. sugar
1/2 t. dark sesame oil
Pepper to taste

In a screw-top jar combine all ingredients, cover & shake well. Pour over salad mixture, stir to combine, & serve on 4 plates. (Can also be served on the side and you can add as much as you like). I don't use much because I like mine lightly coated.
(No nutritional info.)
Hope this helps, http://www.cookinglight.com/bbs/smile.gif Zinnia

[AndreaU]

Here is one I tried from CL (Aug. 2000). I made double the amount of dressing because it didn't seem like enough for 11 cups of veggies! I also used more sunflower kernels in place of the almonds.

Oriental Salad

1/3 cup rice or cider vinegar
1/4 cup sugar
2 1/2 T. vegetable oil
2 T. honey
2 T. low-sodium soy sauce
1 T. butter or margarine
1/4 cup slivered almonds, toasted
2 T. sunflower seed kernals
2 (5 oz) pkgs. Japanese curly noodles (Chuka Soba), crumbled
8 cups shredded Napa (Chinese) cabbage
2 cups shredded carrot
1 cup thinly sliced green onions

1. Combine first 5 ingredients in small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes (*I left mine overnight to soften the noodles- they were still very crunchy after just 15 min.).
3. Add cabbage, carrot and onions, tossing to coat.