Tag Archives: sesame

Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette

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.

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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

Chicken Teriyaki over Rotini

I took this recipe from one of my favorite cookbooks,”The Complete Light Kitchen” by Rose Reisman.

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The peppers can be changed to other vegetables such as broccoli, mushrooms, or sugar snap peas.  The chicken can be substituted as well to beef or pork. Make this a vegetarian dish by using firm tofu instead of chicken.

I used sugar snap peas since I could not find snow peas.  I cooked the whole box of rotini, and my family of 5 ate it all! They really love this dish.

I made the sauce ahead of time.  I also cut up the vegetables and the chicken.  Having this prepared made dinner easy and quick to cook.

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12 oz rotini

3 Tbsp packed brown sugar
1/4 cup rice vinegar
1/4 cup water
1/4 cup low-sodium soy sauce
1 Tbsp sesame oil
1 Tbsp cornstarch
1 1/2 tsp minced fresh garlic
1 1/2 tsp minced fresh ginger

12 oz skinless boneless chicken breast (about 3 breasts), cubed
3 Tbsp cornstarch
2 tsp vegetable oil
1 cup thinly sliced red bell peppers
1 cup thinly sliced yellow bell peppers
1 cup halved snow peas
2 tsp sesame seeds, toasted

1/3 cup fresh chopped cilantro or parsley

1. Bring a large pot of water to a boil and cook the rotini for 8 to 10 minutes, until tender but firm. Drain.
2. Combine the sugar, vinegar, water, soy sauce, sesame oil, cornstarch, garlic and ginger together in a bowl and whisk until smooth. Set aside.
3. Dust the chicken cubes with the cornstarch. Spray a wok or large non-stick skillet with cooking oil, add the vegetable oil and place over medium-high heat. Cook the chicken for 3 minutes or until browned but not yet cooked through. Add the red and yellow pepper, snow peas and sesame seeds. Cook for 3 minutes, until the chicken is just cooked through and the vegetables are tender crisp. Add the sauce and cook for 2 minutes or until thickened and bubbly.
4. Toss the pasta with the chicken-vegetable mixture in a large serving bowl. Serve immediately garnished with cilantro.

Sesame Noodle Salad with Shredded Chicken

I loved the sesame flavour in this recipe. I used the 12 ounces of dried spaghetti since I could not find fresh Chinese egg noodles.  This recipe is taken from Cook’s Illustrated “The New Best Recipe” cookbook.

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1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium garlic coves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (I used Tabasco sauce)
2 tablespoons lightly packed light brown sugar
Hot water
1 tablespoon salt
1 pound fresh Chinese egg noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 boneless, skinless chicken halves (1 1/2 pounds), trimmed of excess fat
4 scallions, sliced thin on the diagonal
1 medium carrot, peeled and grated on the large hoes of a box grater (about 2/3 cup)

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1. Toast the sesame seeds in a medium skillet over medium heat, stirring frequently until golden and fragrant, 7 to 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl. In a blender or food processor, purée the remaining 3 tablespoons sesame seeds, the peanut butter, garlic, ginger, soy sauce, vinegar, hot pepper sauce, and brown sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl).

2. Bring 6 quarts water to a boil in a stockpot. Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse under cold running water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Set aside.

3. Meanwhile, adjust an oven rack to 6 inches from the broiler element; heat the broiler. Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces. Add the shredded chicken, scallions, carrot, and sauce to the prepared noodles; toss to combine. Divide among individual bowls, sprinkle each bowl with some of the reserved sesame seeds, and serve.