Chinese Salad Karens Recipes

CHINESE COLD "SALAD" DRESSING 凉拌汁

Steps:

• In a large heat-proof bowl, arrange the minced garlic, minced ginger, the white parts of the chopped scallion, and chopped Thai chilies so they are adjacent to each other at the bottom of the bowl (don't messily pile them all on top of each other).
• Now infuse the Sichuan peppercorns in oil. In a small pot, heat 3 tablespoons of vegetable oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.
• After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.
• Now add in the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well.
• Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)

CRUNCHY CHINESE SALAD

Steps:

• First mix cabbage and onions in a large bowl, set aside.
• Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
• To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
• Toss together all salad ingredients and add dressing, just before serving.

KAREN'S CHINESE SALAD

Steps:

• Make the rice if you don't have any already cooked.
• Wash spinach and spin or pat dry.
• Tear into bite-sized pieces.
• Put first 10 ingredients into salad bowl and blend gently.
• Mix ingredients for dressing in a separate bowl or in the blender.
• Add dressing and serve immediately.
• **thisrecipe is not a good make ahead, but it is good for lunch the next day if any should survive the first round!

CHINESE CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
• Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
• Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

KAREN'S SPRING MIX SALAD

Steps:

• In a large bowl, toss together the mixed greens, avocado, tomato, olives and pepperoncini peppers. Set aside.
• In a small bowl, whisk together the oil, vinegar, garlic salt, oregano and basil. Pour over the salad mixture and toss to coat. Sprinkle with parmesan and serve.

CHINESE SALAD KAREN'S

Steps:

• Chopped veggies and toss all with dressing. Can do ahead and will keep 3-4 days

CHINESE SALAD KAREN'S

Steps:

• Chop veggies add, add noodles, almonds and red pepper flakes. Toss with salad dressing. Will last 3-4 days