Shredded Asian Salad Recipes

SHREDDED ASIAN SALAD

Steps:

• Cut the carrot and cucumber into ribbons and then into thin strips.
• Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
• Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.

ASIAN SALAD DRESSING FOR SHREDDED LETTUCE

Steps:

• Crush garlic.
• Add vinegar and oil.
• Add sugar and seasoned salt.
• Shake or stir vigorously.
• Pour sparingly over lettuce cut into shredded lengths [this wilts with the dressing].
• Serve with ANY Asian main dish - or any dish.

ASIAN PULLED CHICKEN SALAD

Steps:

• Combine the dressing ingredients in a small bowl and set aside.
• Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.

ASIAN SHREDDED CHICKEN

Steps:

• Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
• Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
• Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
• Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.