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Oriental Salad

21st.Century.Chef's picture
Ingredients
  Mayonnaise 3⁄4 Cup (12 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
  Grated ginger root 1 1⁄2 Teaspoon
  Finely chopped garlic 1⁄2 Teaspoon
  Green onions 2 , finely chopped
  Soy sauce 2 Teaspoon
  Oriental sesame oil 1 1⁄2 Teaspoon
  Honey 1 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Shredded chinese cabbage 1 Pound (4 Cups)
  Shredded red cabbage 1⁄2 Pound (2 Cups)
  Thinly sliced celery 1 Cup (16 tbs) (About 2 Medium-Size Stalks)
  Medium shrimp 1⁄2 Pound, cooked, shelled, deveined and halved lengthwise
  Broccoli head 1 Small, cut into flowerets and steamed until crisp-tender, reserve steamed stems
  Canned water chestnuts 8 Ounce, drained and slivered (1 Can)
  Snow peas 1⁄4 Pound, trimmed and cooked until crisp-tender
  Sesame seeds 1 Tablespoon, toasted
Directions

1. Prepare the Creamy Sesame Dressing: Combine the mayonnaise, yogurt, gingerroot, garlic, green onion, soy sauce, sesame oil, honey and red pepper in a small bowl until well blended.
2. Assemble the Salad: Layer the shredded Chinese cabbage, then the red cabbage in a 4-quart glass or crystal bowl. Top with the celery. Arrange the halved shrimp in a decorative pattern around the side of the bowl. Slice the reserved broccoli stems into 1/2-inch pieces. Arrange the flowerets around the edge of the bowl; fill the center with the stem pieces. Top with the water chestnuts. Spread the dressing over the top of the salad. Arrange the snow peas over the dressing. Sprinkle the top with the sesame seeds. Cover the bowl with plastic wrap. Refrigerate the salad until serving time, up to 1 day ahead. 3. To serve: Present the salad to the diners. Transfer the salad to a large, clean dish pan or roasting pan. Gently toss the salad so all the ingredients are well coated with the dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Cabbage
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
6

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