Make this adding or taking out any ingredients you like or don't like. I especially like the crunchy marinated cucumbers in this salad. Serve it with or without grilled chicken.
Ingredients:
Favorite lettuce greens for 8 people (Figure 2 handfuls per person. I used the baby romaine from Costco and mixed in a little red leaf lettuce)
Cilantro leaves- handful
Julienne carrots- 2+ handfuls
Cashews- 1-2 handfuls, more is better :)
*Marinated Cucumbers (recipe below)
*Fried Wonton strips
2-3 T. Sesame seeds
*Coconut Curry Peanut Noodles (recipe below)
Chicken (opt) Grilled, Satay, Rotisserie etc.. for 8 people
*Green Onion Dressing (recipe below)
*Marinated Cucumbers (I always make these, because I like to eat them from the fridge. They keep for several days)
1/3 cup rice wine vinegar
1/4 cup sugar, or splenda or Stevia
1/4 cup water
1/4 t. salt
1/4 t. pepper
1 large cucumber (I used a giant English or several baby cucumbers)
Combine vinegar, sugar, water and salt in a saucepan. Cook over med heat stirring until it boils and sugar dissolves. Remove from heat and cool to room temp. Peel the cucumber and cut lengthwise into quarters and again crosswise into thin slices. Place in a bowl or container and pour marinade over stirring to coat- add pepper. Cover and refrigerate up to 2 hrs. Drain before using.
*Fried Wontons
Cut square wonton wrappers into short thin strips. Shallow fry in canola or vegetable oil in a skillet until crispy and brown. Drain of paper toweling.
*Coconut Curry Peanut Noodles
2 packages of FRESH stir fry noodles- find in refrigerator section by asian food
1 T. Red Curry Paste
3/4-1 C. coconut milk
1 T. fresh minced garlic
1 T. peanut butter
Pinch of Tumeric
1 T. lime juice
1 - 1 1/2 T. Fish sauce
Place noodles in hot water, separating with fork. Let soak until tender according to package directions. Drain and keep warm. In med. saucepan heat coconut milk on low and stir in curry paste. When it begins to simmer, add in the remaining ingredients. Continue to simmer for about 2 minutes. Stir in noodles. Take off heat. (If too much liquid remains, heat an additional minute to reduce and thicken) Note: Add more or any ingredient to taste.
"Green Onion Dressing
8 green onions, chopped
1/2 cup sugar or splenda or stevia
3/4 cup seasoned rice wine vinegar
1 cup oil (I use 1/2 cup + a few Tablespoons of water)
1 t. Salt, Pepper
Blend together and puree until smooth and emulsified. Shake well before serving. Keeps in fridge for a few days.
Assemble Salad
Place green on plates or on large serving platter. Layer on grilled chicken (if you have that) on top and the rest of the salad ingredients, leaving the sesame seeds and the fried wonton strips for last. Serve with green onion dressing.
Serves 8
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