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AuthorDartagnan ⅓ cup peanut oil
2 tsp sesame oil
1 ½ inches ginger root, grated, reserving any juice as well
½ small sweet onion, shaved thin
3 tsp sugeror to taste
1 tsp kosher salt
1 tsp water
1 medium cucumber, sliced thin
5 large radishes, sliced thin
1 tbsp sweet chili sauce
1 tbsp ginger chili sauce
1 tsp kosher salt
½ tsp black pepper
1 package Asian Chop Salad, well chilledDiscard dressing
¼ cup mixture of sunflower seeds, slivered almonds and crispy flat noodles
1
Combine all ingredients in small processor and process until smooth and creamy, about 2 minutes. Let stand 30 minutes and process again before dressing salad.
2
Place radish and cukes in small bowl and add sauces, salt and pepper. Coat well and chill 20 minutes before serving.
3
Toss dressing with salad to coat well and to desired coating. Add seeds, nuts and crispy noodles and mix well.
4
Place salad on chilled plate, top with radish and cucumbers.
5
Finish with Sweet Vinegar Shrimp
CategorySalads, Shanghai Sam\'s Polynesian Palace
Ingredients
⅓ cup peanut oil
2 tsp sesame oil
1 ½ inches ginger root, grated, reserving any juice as well
½ small sweet onion, shaved thin
3 tsp sugeror to taste
1 tsp kosher salt
1 tsp water
1 medium cucumber, sliced thin
5 large radishes, sliced thin
1 tbsp sweet chili sauce
1 tbsp ginger chili sauce
1 tsp kosher salt
½ tsp black pepper
1 package Asian Chop Salad, well chilledDiscard dressing
¼ cup mixture of sunflower seeds, slivered almonds and crispy flat noodles