Yum! I really liked this salad. I do wish however I had purple cabbage to add more colour. This salad is super easy to make, especially if you have a food processor to help you. In a pinch you could buy the package of pre-cut coleslaw.
I did not add the black sesame seeds. I cut up cashews and added to the top instead of mixing them in. You can also substitute almonds if you wish.
Shredded chicken or pork would be an excellent addition to this salad.
I found this recipe on Pinterest, which lead me to the website thekitchengirl.com.
6 cups shredded cabbage
1 cup cooked Quinoa
1 cup shredded carrots
1/4 cup chopped cilantro
1/3 cup chopped cashews
1 Tbsp toasted black sesame seeds
2 finely chopped green onions
1/2 cup Sesame Ginger Vinaigrette (see recipe below)
1. In a large bowl, combine cabbage, cooked Quinoa, carrots, cilantro, cashews, sesame seeds and green onions; cover and refrigerate until ready to serve.
2. To serve, toss in sesame ginger vinaigrette
SESAME GINGER VINAIGRETTE
1/4 cup rice vinegar
1/2 cup canola oil
2 Tbsp sesame oil
1 tsp finely grated fresh ginger
1 finely grated garlic clove
1 Tbsp honey
Salt and pepper to taste
1. In a bowl, whisk together rice vinegar, canola oil, sesame oil, Ginger, garlic, honey, salt and pepper; cover, refrigerate.
Makes 3/4 cup
Tired of your plain salmon? You HAVE to make this recipe! It’s super easy and full of flavour.
I served my salmon on a bed of mixed greens tossed in Oriental Sesame Dressing
I made this recipe for a friend of mine who is gluten-free. The only ingredient I changed was the soy sauce. I used gluten-free soy sauce.
I took this recipe from Pinterest. The original recipe is from Damn Delicious. http://damndelicious.net/2014/12/19/asian-salmon-foil/
1/4 cup honey
3 cloves garlic, minced
2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds
1. Preheat oven to 375F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
2. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil.
3. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven until cooked through, about 15-20 minutes. (Baking time may need to be adjusted depending on the thickness of the salmon) Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.
My sister-in-law made this recipe and loved it! She shared it on Pinterest with me and now it is one of our favorites as well. So quick and easy. The original recipe can be found on http://www.damndelicious.net.
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 large eggs, beaten
1 cup Panko
FOR THE HONEY GARLIC SAUCE
1/3 cup honey, or more, to taste
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon Sriracha, optional
1 tablespoon cornstarch
2 green onions, thinly sliced
2 teaspoons sesame seeds
1. Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
3. Add chicken to prepared baking dish. Place in oven and bake until golden brown and crisp, about 15 to 20 minutes.
4. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce, and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. stir in chicken and gently toss to combine.
5. Serve immediatley, garnished with green onions and sesame seed, if desired.
YIELD – 4 servings
This recipe is from “Bravo!” by The Best of Bridge. I used chicken thighs but you could just as easily use chicken breasts that are pounded flat. I served this dish with rice and stir fried vegetables.
8 boneless skinless chicken thighs
1 Tbsp olive oil or vegetable oil
1/4 cup orange juice
3 Tbsp liquid honey
3 Tbsp hoisin sauce
2 tsp rice or cider vinegar
1 clove garlic, minced
2 tsp minced ginger root
1 tsp cornstarch
1/4 cup toasted sesame seeds
4 green onions, chopped
1. Preheat oven to 375F. Grease an 8-inch (20 cm) square baking dish.
2. Dust chicken with flour. In a skillet, heat oil over medium-high heat. Brown chicken and transfer to baking dish. 3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch.
4. Pour over chicken. Bake for 15 minutes. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clear when chicken is pierced. Serve sprinkled with green onions.