| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Japanese |
Salads, Poultry |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Rice vinegar |
| 1/4 |
c |
Salad oil |
| 1 |
tb |
Hoisin sauce |
| 2 |
ts |
Sesame seeds |
| 2 |
ts |
Minced fresh gingerroot |
|
|
Napa/Savoy cabbage leaves |
| 2 |
c |
Mai fun * |
| 1 |
c |
Finely shredded carrots |
| 2 |
|
Lg cooked chicken breasts* |
| 1/2 |
c |
Sugar snap peas ** |
|
|
Vegetable garnishes *** |
INSTRUCTIONS
HOISIN DRESSING
SALAD
*Note: Mai fun should be prepared according to package directions. *Chicken
breasts should be skinned, boned and cut into thin slices. **Snap peas
should be blanched and chilled. ***Suggested vegetable garnishes: Japanese
or regular cucumber slices, straw mushrooms, carrot flowers. Combine
vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar with lid.
Cover and shake well. Chill. Meanwhile, to make salad, for each serving,
line plate with cabbage leaves and over them arrange layer of mai fun. Then
arrange shredded carrots, chicken slices, sugar snap peas and vegetable
garnishes on plates as desired. Shake dressing again and pass at table.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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