Asian Salad with Grilled Chicken,
Serves 4 to 6 large servings
3 tablespoons rice vinegar
2 tablespoons tamari, shoyu or soy sauce
2 teaspoons freshly grated ginger
2 teaspoons wasabi powder
1 tablespoon sugar
1 tablespoon sesame seeds
1 cup shredded purple cabbage
5 cups chopped romaine
1 cup shredded carrots
1 cup mung bean sprouts
3/4 cup diced pineapple
1 mango, diced
2 cups shredded, grilled chicken
1 cup cooked, chow mein noodles
In a small bowl, whisk together vinegar, tamari, ginger, wasabi powder, sugar and sesame seeds until blended. While whisking constantly, pour oil into bowl in a thin stream until well blended.
In a large bowl, combine cabbage, romaine, carrots, bean sprouts, pineapple and mango. Pour dressing over vegetable mixture and toss gently to coat. Top with chicken and noodles and serve.
I used soy sauce and substituted 1 tsp horseradish for the wasabi. The recipe didn’t state the type of oil or the quantity. I whisked 1/4-cup of Safflower oil into the other dressing ingredients. Next time I will double the amount of dressing.