Meridian's Oriental Salad

(serves 6-8)

Salad

Napa cabbage- 8 cups, sliced into ribbons
Red cabbage- 2 cups, finely shredded
Carrots- 1 cup, grated with large grater
Cilantro- Chopped (to taste -- I use about 1 cup)


This part of the salad can be prepared in advance and stores quite nicely for several days in the refrigerator.

Dressing

Olive oil- 1/3 cup
Balsamic vinegar - 1/4 cup
Tamari or soy sauce- 1 or 2 tablespoon(s)
Fresh ginger root- 1 tablespoon, grated fine
Garlic- 1 or 2 medium clove, diced fine
Honey- 1 teaspoon
Shake well and let rest for a little while. Add a teaspoon of toasted sesame oil to the dressed salad.

Add either fresh or canned mandarin orange slices and fresh avocado to the cabbage salad just before dressing it.

For a heartier dish

Using the same cabbage mixture as above and the same dressing here's my version of a Thai Chicken Salad.

Boil 2 chicken breasts to not quite completely cooked. Shred the meat and saute with garlic and Thai Peanut Sauce.
(My favorite brand is San-J)

String beans- 2 cups, cut into 1 inch pieces and blanched
Fresh or canned corn - 1 to 2 cups
Dress the cabbage mixture, string beans and corn. Serve with the chicken still warm to slightly wilt the cabbage.

next recipe: Michael's Caspar Chai
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