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Related recipes: Asian, Cabbage, Carrots, Celery, High Fiber, In Great Taste, Main Dishes, Poultry, Salads, Seafood, Shrimp, Soups/Salads, Vegetables
Add these dishes to make a full meal:
Broccoli with Black Bean-Garlic Sauce
This salad is equally good whether it's made with shrimp or chicken, and sprinkling the crispy rice noodles on top adds a surprising crunch and makes a lovely presentation.
Yield: 6 servings
Dressing
1/3 cup (80 ml) rice wine vinegar
3/4 cup (180 ml) thick teriyaki sauce
2 Tbs (30 ml) toasted sesame oil
2 Tbs (30 ml) lemon juice
2 Tbs toasted sesame seeds
1 Tbs (15 ml) honey or sugar
2 garlic cloves, peeled and finely chopped
Shrimp or Chicken
1/4 cup (60 ml) low-sodium soy sauce
1 tsp peeled and grated fresh ginger
1 tsp grated lemon zest
juice of 2 lemons
1 1/2 lbs (680 g) medium shrimp, peeled and deveined or 3 medium skinless, boneless chicken breasts, about 1 1/4 pounds (570 g)
1 Tbs (15 ml) extra-virgin olive oil
Salad
1 small head Savoy or Chinese cabbage, finely chopped
2 celery ribs, strings removed and sliced on the diagonal
4 scallions, finely sliced (white and green parts)
1 cup bean sprouts
2 carrots, peeled and julienned
1/2 cup whole or chopped unsalted cashews
1 can (8 ounces/230 g) sliced water chestnuts, drained and sliced into small chunks
1 1/2 cups fresh cilantro leaves
4 oz (115 g) dried rice noodles
3/4 cup crispy rice noodles (optional)
Dressing
For the dressing, whisk the vinegar, teriyaki sauce, sesame oil, lemon juice, sesame seeds, honey or sugar, and garlic in a small bowl. Cover and refrigerate.
Shrimp
In a shallow dish, mix the soy sauce, ginger, lemon zest, and lemon juice.
Add the shrimp and stir to coat. Let stand for 10 minutes. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, turning once, until pink, about 4 minutes. Transfer to a plate.
Salad
In a large bowl, mix the cabbage, celery, scallions, bean sprouts, carrots, cashews, water chestnuts, and cilantro. Add the dressing and toss to combine.
Bring a large pot of water to a boil. Add the dried rice noodles and cook for 4 to 5 minutes, or until al dente; drain.
Arrange the salad in the center of a platter and top with the shrimp. Place the rice noodles around the salad and present scattered with the crispy noodles on top, if desired.
Chicken (if used)
In a shallow dish, mix the soy sauce, ginger, lemon zest, and lemon juice. Add the chicken and stir to coat. Let stand for 10 minutes. Heat the oil in large nonstick skillet over medium heat. Add the chicken and cook, turning once, about 6 minutes, until just cooked through. Transfer to a cutting board and cut the chicken into strips. Once the salad is arranged, top with the chicken strips.
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
