Asian-inspired Salad & Dressing — it's all abut the dressing

Bean sprouts, sugar snap peas, shredded carrots, Napa cabbage, hard cooked eggs, poached chicken, a sprinkling of toasted almonds and even sesame seeds – this salad (arranged Cobb-style) is definitely filled with Asian-inspired ingredients. But, it’s the dressing that really makes this salad; it is definitely a friend of the ingredients!

Q: What did the salad say to the dressing?

A: Lettuce be friends!

Asian-inspired Salad & Dressing

Vary amounts based on the number being served; ingredients may also be varied. Other nice additions might be celery, peppers, water chestnuts, etc. Or, leave out the chicken and turn this salad into a side dish.

Napa cabbage, cut into thin slices

Shredded carrots

Bean sprouts, rinsed

Cooked chicken (I used poached thighs because we like the flavor; or use leftover roasted or rotisserie chicken )

Hard cooked eggs, chopped (I used one per person)

Toasted almonds slices

Toasted sesame seeds

Dressing — recipe follows

1. To arrange Cobb-style: line up rows of the various ingredients next to one another. There is no exact order but my guideline is to make it attractive and colorful.
   
2. Sprinkle with almonds and sesame seeds and drizzle lightly with dressing. Serve with extra dressing on the side. 
   

Dressing:

4 tablespoons rice vinegar (it’s lighter and sweeter than regular vinegar)

1 tablespoon soy sauce, lower-sodium variety

2 tablespoons granulated sugar

¼  teaspoon salt

¼ teaspoon black pepper

3 tablespoon dark sesame oil

1 tablespoon vegetable (canola) oil

1 tablespoon toasted sesame seeds

1. In small bowl whisk vinegar, soy sauce, sugar, salt and pepper until dissolved.
2. Add oils and whisk until well blended.
3. Whisk in toasted sesame seeds.
   

We even have what we think is the perfect dessert to go with our Asian-inspired Salad . . .

Spice Island Ginger Cookies
Fresh fruit slices: Kiwi & Blood Oranges

Recipes without photos . . .

Asian-inspired Salad & Dressing

Vary amounts based on the number being served; ingredients may also be varied. Other nice additions might be celery, peppers, water chestnuts, etc. Or, leave out the chicken and turn this salad into a side dish.

Napa cabbage, cut into thin slices

Shredded carrots

Bean sprouts, rinsed

Cooked chicken (I used poached thighs because we like the flavor; or use leftover roasted or rotisserie chicken )

Hard cooked eggs, chopped (I used one per person)

Toasted almonds slices

Toasted sesame seeds

Dressing — recipe follows

1. To arrange Cobb-style: line up rows of the various ingredients next to one another. There is no exact order but my guideline is to make it attractive and colorful.
2. Sprinkle with almonds and sesame seeds and drizzle lightly with dressing. Serve with extra dressing on the side. 

Dressing:

4 tablespoons rice vinegar (it’s lighter and sweeter than regular vinegar)

1 tablespoon soy sauce, lower-sodium variety

2 tablespoons granulated sugar

¼  teaspoon salt

¼ teaspoon black pepper

3 tablespoon dark sesame oil

1 tablespoon vegetable (canola) oil

1 tablespoon toasted sesame seeds

1. In small bowl whisk vinegar, soy sauce, sugar, salt and pepper until dissolved.
2. Add oils and whisk until well blended.
3. Whisk in toasted sesame seeds.