Author Topic: Daughter's Salad Recipe  (Read 1669 times)


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Daughter's Salad Recipe
« on: October 10, 2006, 09:19:16 AM »
Salad that saves lives. Huh-huh anyway.

You can substitute chicken of course. Serves 6.


1/3 cup rice wine vinegar                               .
3/4 cup thick teriyaki sauce                            
2 tbsp toasted sesame oil                              
2 tbsp fresh lemon juice                                                                
2 tbsp toasted sesame seeds                          
2 tbsp honey or sugar                                    
2 cloves garlic, finely chopped                        


Juice of 2 lemons
1 tsp grated lemon zest
1 tsp grated ginger                              
1 tbsp extra virgin olive oil
1.5 lbs. medium shrimp, (peeled/deveined)


1 small head savoy or Chinese cabbage, finely chopped.
2 celery stalks, sliced
4 scallions, finely sliced
2 carrots, peeled and julienned
1/2 cup whole unsalted cashews
1 tin (8oz) sliced water chestnuts, drained
1.5 cups fresh cilantro leaves
4 oz. dried rice noodles
3/4 cup dried crispy rice noodles

Whisk dressing ingredients in a bowl. Cover/refrigerate. Mix soy sauce, lemon juice, lemon zest and ginger in a shallow dish, add shrimp and stir to coat. Let stand 10 minutes.
Heat oil over medium heat in a nonstick skillet. Cook shrimp until pink, about 4 minutes. Set aside. Mix salad ingredients except noodles in a bowl; toss with dressing. Boil dried rice noodles until al dente, about 4 minutes; drain. Arrange salad on 6 plates and top with shrimp. Place cooked noodles around salad. Sprinkle dried noodles on top.


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