Prep 10 mins
Cook 0 mins
The TORONTO STAR'S Marion Kane comes up with another good one "tweaked" from Chef Ming Tsai's repertoire. She suggests it as "a main course salad topped with strips of grilled or roasted chicken or steak that has been basted with teriyaki, hoisin, oyster or soy sauce." I enjoyed it on its own.
FOR THE SALAD
- 6 cups napa cabbage, shredded (1 cabbage)
- 3 carrots, peeled and coarsely shredded
- 1 1⁄2 cups bean sprouts
- 4 green onions, thinly sliced
- 1⁄2 cup fresh coriander leaves, coarsely chopped
FOR THE DRESSING
- 3 tablespoons asian fish sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
FOR THE GARNISH
- 2 tablespoons sesame seeds, toasted (optional)
- In a large bowl, combine the salad ingredients.
- In a small bowl, whisk together dressing ingredients until blended.
- (If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
- Sprinkle with sesame seeds, if using.
- Makes about 6 servings.
I enjoyed the combination of vegetables in this salad. The dressing was a bit salty for my taste. I would reduce the fish sauce a bit next time. Lovely looking salad.