Chicken and Vegetable Salad with Chinese Sesame Sauce
- 1 ½ tsp (7 ml) hot mustard powder
- ¼ cup (50 ml) sesame paste or peanut butter
- 1 tbsp (15 ml) sesame oil (or 2 tbsp (25 ml) if using peanut butter)
- 4 tsp (20 ml) vinegar, preferably rice vinegar
- 2 tsp (10 ml) soya sauce
- 1 tsp (5 ml) minced garlic
- 1 tsp (5 ml) granulated sugar
- ½ tsp (2 ml) fish sauce (optional)
- ¼ tsp (1 ml) white pepper
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) salt
- 1 stalk celery
- 10 black peppercorns
- 4 slices ginger root
- 2 green onions; 1 whole, 1 finely sliced
- 1 stalk coriander (cilantro) (optional)
- 1 chicken breast (with bones and skin)
- Napa cabbage or lettuce leaves (3 or 4), cut into large shred
- 1 2-inch (5 cm) daikon radish or 6 red radishes, sliced
- 1 3-inch (7.5 cm) piece cucumber, sliced
- 1 green finger chili, sliced into rings
- 1 tbsp (15 ml) finely chopped red bell pepper
- 1 tbsp (15 ml) coriander leaves (cilantro)
- 1 tsp (5 ml) toasted white sesame seeds for garnish (optional)
- 1 tsp (5 ml) toasted black sesame seeds for garnish (optional)
- Produce
- 2-inch (5 cm) daikon radish or 6 red radishes (1)
- Celery (1 stalk)
- Coriander (1 stalk)
- Coriander (1 tbsp)
- Cucumber (1 3-inch (7.5 cm) piece)
- Garlic (1 tsp)
- Ginger, root (4 slices)
- Green onions (2)
- Napa cabbage or lettuce, leaves (3)
- Red bell pepper (1 tbsp)
- Meat
- Chicken breast (1)
- Canned Goods
- Finger chili, green (1)
- Condiments
- Fish sauce (1/2 tsp)
- Mustard powder, hot (1 1/2 tsp)
- Sesame paste or peanut butter (1/4 cup)
- Soya sauce (2 tsp)
- Vinegar (4 tsp)
- Cooking & Baking
- Black sesame seeds, toasted (1 tsp)
- Granulated sugar (1 tsp)
- Peppercorns, black (10)
- Salt (1/2 tsp)
- Sesame oil (1 tbsp)
- Sesame seeds, toasted white (1 tsp)
- White pepper (1/4 tsp)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published March 13, 2012 (11 months ago).
78 people saved this recipe.
