Oriental Salad With Sesame Vinaigrette Dressing Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1 package: , (8.75 oz) soba noodles
1 can: Mandarin orange wedges,
1 small: Carrot,
--, (11 oz), drained
-- shredded in long strands,
1 can: (20 oz) lychees, drained
1 small: Daikon,
-- and cut into quarters,
-- shredded in long strands,
1/4 cup: Toasted sesame seed,
6 Leaves: romaine lettuce,
1/2 cup: Brown sugar,
-- torn,
1 tsp: Salt,
6 Leaves: red leaf lettuce,
1 tsp: Pepper,
-- torn,
1/4 cup: Salad oil,
1: Red bell pepper, sliced
1/2 cup: Lime juice,
1: Yellow bell pepper, sliced
6 tbsp: Mirin,
1/2 package: , (8 oz size) fried tofu
1 cup: Rice vinegar,
-- sliced,
1/2 cup: Tamari, or shoyu
1 can: , (8 oz) water chestnuts
4 tsp: Sesame oil,
-- sliced,
Directions:
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]
Submitted By KAREN MINTZIAS On 09-30-95
Source from luhu.jp
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]
Submitted By KAREN MINTZIAS On 09-30-95
Source from luhu.jp