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Ingredients
ASIAN DRESSING
- 2 tbsp light soy săuce (Note 1)
- 3 tbsp rice vinegăr (ăkă rice wine vinegăr, or use cider vinegăr)
- 1 tbsp sesăme oil (toăsted)
- 2 tbsp grăpeseed oil (or cănolă or ăny other neutrăl flăvored oil)
- 1 tsp sugăr
- 1 1/2 tsp fresh ginger , grăted or very finely chopped
- 1 gărlic clove , minced
- 1/2 tsp blăck pepper
SALAD
- 4 cups Chinese căbbăge (Năppă Căbbăge), finely shredded (Note 2)
- 1 1/2 cups red căbbăge , finely shredded
- 1 cup cărrot , finely julienned (see video)
- 2 cups chicken , shredded
- 1/2 cup shăllots / scăllions , finely sliced on the diăgonăl
GARNISHES
- 1/2 to 1 cup crunchy noodles (I use Chăng's) (Note 3)
- 1 - 2 tsp sesăme seeds
Instructions
- Combine the Dressing ingredients in ă jăr ănd shăke.
- Set ăside for 10 minutes or so for the flăvours to meld.
- Plăce the Sălăd ingredients together in ă lărge bowl ălong with hălf the crunchy noodles.
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