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A Chinese chicken salad
with walnuts in place of the usual peanuts!
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1 cup |
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corn oil (or
walnut oil) |
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½ cup |
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Hoisin sauce |
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½ cup |
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soy sauce |
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½ cup |
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red wine
vinegar |
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1 Tbs |
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garlic,
chopped |
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1 Tbs |
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fresh ginger
root, grated |
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½ cup |
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sesame seeds |
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1 bunch |
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spinach |
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½ bunch |
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Napa or
Chinese cabbage |
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4 medium |
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carrots,
julienned |
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4
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scallions,
thinly sliced |
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2 cups |
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cooked
chicken, shredded |
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1 |
Combine oil, Hoisin
sauce, soy sauce, vinegar, garlic, ginger root, and
sesame seeds. Blend well and refrigerate. |
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2 |
Wash spinach
thoroughly and remove stems. Slice into ½" strips. |
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3 |
Wash and core
cabbage. Slice into ½" pieces. Dry and crisp in the
refrigerator. |
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4 |
In a large bowl,
combine greens, carrots, walnuts, bell pepper,
scallions, and chicken. Toss well. Add dressing to taste
and toss again. |
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Servings: 8 |
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Cooking Tips |
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*Try substituting beef and
toasted almonds, or shrimp and toasted pine nuts for the chicken
and walnuts. |
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*Extra dressing may be
stored in a covered glass container in the refrigerator. |
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