Oriental Salad with Sesame Vinaigrette Dressing

Demonstrated by: Paul Onishi.
Cherry Blossom Festival Recipes on February 1, 1995.

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Ingredients:

Oriental Salad with Sesame Vinaigrette Dressing

  • 1 pkg (8.75 oz) soba noodles
  • 1 small carrot, shredded in long strands
  • 1 small daikon, shredded in long strands
  • 6 leaves romaine lettuce, torn
  • 6 leaves red leaf lettuce, torn
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1/2 pkg (8 oz size) fried tofu, sliced
  • 1 can (8 oz) water chestnuts, sliced
  • 1 can (11 oz) mandarin orange wedges, drained
  • 1 can (20 oz) lychees, drained and cut into quarters
  • 1/4 cup toasted sesame seed
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup salad oil
  • 1/2 cup lime juice
  • 6 tablespoons mirin
  • 1 cup rice vinegar
  • 1/2 cup tamari (or shoyu)
  • 4 teaspoons sesame oil

Directions:

Cook soba noodles according to package directions, rinse, drain and cool. In a large bowl, toss noodles with carrot and daikon. Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges, and lychees. Chill until ready to serve. To make dressing, combine the remaining ingredients; mix well. Serve with salad. Makes 10 to 12 servings.

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