The TORONTO STAR'S Marion Kane comes up with another good one "tweaked" from Chef Ming Tsai's repertoire. She suggests it as "a main course salad topped with strips of grilled or roasted chicken or steak that has been basted with teriyaki, hoisin, oyster or soy sauce." I enjoyed it on its own.

Ingredients

6 serv.

FOR THE SALAD
napa cabbage, shredded (1 cabbage)↗6 cups
carrots, peeled and coarsely shredded↗3
bean sprouts1 1⁄2 cups
green onions, thinly sliced↗4
fresh coriander leaves, coarsely chopped↗1⁄2 cup
FOR THE DRESSING
asian fish sauce↗3 tablespoons
rice wine vinegar↗3 tablespoons
sesame oil↗2 tablespoons
vegetable oil↗2 tablespoons
FOR THE GARNISH
sesame seeds, toasted (optional)↗2 tablespoons

Step-by-step instructions

1
In a large bowl, combine the salad ingredients.
2
In a small bowl, whisk together dressing ingredients until blended.
3
(If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
4
Sprinkle with sesame seeds, if using.
5
Makes about 6 servings.

Source: food.com

Original recipe ↗

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