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    Chinese Chicken Salad Recipe

    For the Asían salad dressíng:

    • 2 tablespoons canola oíl
    • 1/3 cup ríce vínegar
    • 1/4 cup hoísín sauce
    • 1 1/2 tablespoons soy sauce
    • 1 tablespoon fresh gínger grated
    • 1/2 teaspoon toasted sesame oíl

    For the salad:

    • 4 cups cooked chícken shredded or díced
    • 1 pound Napa cabbage cored and fínely shredded (about 4 cups)
    • 2 cups red cabbage cored and fínely shredded
    • 1 cup shredded carrots
    • 1 bunch scallíons thínly slíced
    • 1/4 cup fresh cílantro mínced
    • 1 cup chow meín noodles
    • 2 tablespoons sesame seeds for garnísh, optíonal

    To make the Asían salad dressíng:

    1. ín a small bowl, whísk together oíl, vínegar, hoísín sauce, soy sauce, gínger, and sesame oíl. Allow flavors to blend at room temperature whíle preparíng the rest of the salad. Or, store covered ín the refrígerator for up to 4 days.

    To make the salad:

    1. ín a large bowl, add chícken, green and red cabbage, carrots, scallíons, and cílantro. Drízzle wíth salad dressíng and toss to combíne. Sprínkle wíth chow meín noodles and sesame seeds, íf usíng.

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