Total Time
Prep 10 mins
Cook 0 mins

I have not made this salad but posted it by request. It is from Jeff Smith's "The Frugal Gourmet cooks Three ancient cuisines" I have made many excellent recipes from this cook book

Ingredients Nutrition


  1. Mix the dressing with a whisk.
  2. Place ingredients in a salad bowl.
  3. Toss with dressing.
  4. Serve over iceberg lettuce.
Most Helpful

I made this salad with leftover grilled duck breasts. The dressing was very light and delightful. I used baby Romaine lettuce since that is what I had. I did not have the bean sprouts so I omitted but added cucumber for the crunch. I know we would like it with the cucumber. will use the dressing again on other oriental type salads.

Joanne Ames June 24, 2004