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Exported from MasterCook



ORIENTAL SALAD WITH SESAME VINAIGRETTE DRESSING

Recipe By :  
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta
  Amount Measure Ingredient -- Preparation Method




  1 package (8.75 oz) soba noodles
  1 small Carrot -- - shredded in long s
  1 small Daikon -- - shredded in long s
  6   Leaves romaine lettuce -- - torn
  6   Leaves red leaf lettuce -- - torn
  1   Red bell pepper -- sliced
  1   Yellow bell pepper -- sliced
  1/2 package (8 oz size) fried tofu -- - sliced
  1 can (8 oz) water chestnuts -- - sliced
  1 can Mandarin orange wedges -- - (11 oz), drained
  1 can (20 oz) lychees -- drained
and cut into quarters
  1/4 cup Toasted sesame seed
  1/2 cup Brown sugar
  1 teaspoon Salt
  1 teaspoon Pepper
  1/4 cup Salad oil
  1/2 cup Lime juice
  6 tablespoons Mirin
  1 cup Rice vinegar
  1/2 cup Tamari (or shoyu)
  4 teaspoons Sesame oil

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

Guest Demonstrator
Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) Reprinted with permission from:

The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]






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