chinese salad

Recipe video above. This Asian Side Salad is as versatile as the name suggests - it&#x27;s a terrific fresh salad that will pair with any Asian food! From Chinese to Japanese, Thai to Vietnamese, Malaysian, Singaporean, Korean and Taiwanese, it&#x27;s right at home alongside fiery Asian curries as it is with a Chinese BBQ Pork, Thai Chicken Satay or Chicken Fried Rice.

Asian Side Salad

soy sauce ((light

peanut oil ((or canola, vegetable

tbsp rice vinegar ((sub cider vinegar))

tsp sesame oil

brown sugar

tsp ginger (, minced)

garlic (, minced)

salad greens

cherry tomatoes (, halved)

red onion (, finely sliced)

crispy fried shallots ((Note 1))

Shake Dressing ingredients in a jar.

Place Salad ingredients except fried shallots in a bowl. Drizzle with Dressing and toss.

Sprinkle with fried shallots and served immediately!

A little salty, a little sweet, and packed with sesame flavour, this sauce - and it’s really more of a sauce than a dressing in consistency - punches well, well, well above its weight for such a short list of basic ingredients. One mouthful and you’ll be forever hooked! Drizzle over lettuce, as is traditional, or just use for dunking raw vegetables (I do this a LOT). This is a copycat of a side salad at some of our favourite Sydney Sichuan restaurants like Spicy Joint, and Chongqing Noodles.

Spicy Joint's Creamy Sesame Sauce with Lettuce Salad

tbsp Chinese sesame paste ((Note 1))

peanut butter ((Note 2))

tsp white sugar

tsp salt

tbsp oyster sauce ((Note 3))

tbsp sesame oil (, toasted (ie brown, not yellow))

tsp dark soy sauce ((Note 4))

water ((or more))

baby cos lettuce

sesame seeds

Separate, wash, trim and dry lettuce leaves. Slice any large ones in half vertically. Leave smaller leaves whole.

Sauce: Mix all ingredients except water together in a bowl. Start by mixing in 3 tbsp water, a tablespoon at a time. Let the sauce sit for one minute. If the sauce starts to split, or the sauce is too thick, add another tablespoon of water. Keep doing this until you have a pourable / drizzle-able sauce that is emulsified (ie. oil is not separated).

Arrange leaves on platter, drizzle around half of the dressing over or so. You will NOT need all the dressing; keep the rest for something else. Garnish with sesame seeds. (Alternative: just use to dip in raw veg. It is SO good!)

This traditional ramen noodle salad is a quick and simple recipe that makes a delicious, healthy lunch or side dish for a potluck. It is made in less than 15 minutes, with a homemade oriental dressing.

Ramen Noodle Salad

Beef Ramen Noodles

coleslaw (pre-cut)

2.25 oz slivered almonds

sunflower seeds (toasted)

green onions

pkg. Ramen Beef Seasoning Packet

vegetable oil

Cup vinegar

sugar

Prep:  Open the ramen noodles and set aside the seasoning packet.  Break up the noodles and toast with the almonds for about 10 minutes in a 350˚ F oven.  Toss half way through.  Let cool completely.

Dressing:  Whisk together all the salad dressing ingredients together in a small bowl

Combine:  Toss together all ingredients including the dressing.  Serve.

Top 3 chinese salad recipes from across the web

The most viewed chinese salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Side Salad

Spicy Joint's Creamy Sesame Sauce w...

Ramen Noodle Salad

Top 3 chinese salad recipes from across the web

The most viewed chinese salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Side Salad

Spicy Joint's Creamy Sesame Sauce w...

Ramen Noodle Salad

The most viewed chinese salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine