When I first saw a photo of this colorful salad and read all of the wonderful ingredients, I couldn't wait to make it for my family, especially our oldest daughter, Erin. My brother-in-law stopped by for a surprise visit and was able to stay for dinner. We all enjoyed it and they everyone went back for seconds!
Asian Salad with Grilled Chicken,
Pineapple & Mango
Source: Whole Foods Market
Serves 4 to 6 large servings
3 tablespoons rice vinegar
2 tablespoons tamari, shoyu or soy sauce
2 teaspoons freshly grated ginger
2 teaspoons wasabi powder
1 tablespoon sugar
1 tablespoon sesame seeds
1 cup shredded purple cabbage
5 cups chopped romaine
1 cup shredded carrots
1 cup mung bean sprouts
3/4 cup diced pineapple
1 mango, diced
2 cups shredded, grilled chicken
1 cup cooked, chow mein noodles
In a large bowl, combine cabbage, romaine, carrots, bean sprouts, pineapple and mango. Pour dressing over vegetable mixture and toss gently to coat. Top with chicken and noodles and serve.
I used soy sauce and substituted 1 tsp horseradish for the wasabi. The recipe didn't state the type of oil or the quantity. I whisked 1/4-cup of Safflower oil into the other dressing ingredients. Next time I will double the amount of dressing.