Lotos Salad With Rich Sesame Sauce Recipes

ASIAN SALAD WITH SESAME DRESSING

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

NORRIS' SESAME PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

SESAME SALAD DRESSING

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

STEAMED CHICKEN SALAD WITH SESAME SAUCE

Steps:

• 1. Finely chop the green onion diagonally, reserving the green part for use during cooking the chicken. Soak in cold water for a few minutes to remove the bitterness of the onion, then drain and put aside to use later.
• 2. On a chopping board, sprinkle the cucumbers with a few pinches of salt, rubbing it into the flesh, then rinse. This lessens the aroma of the cucumber and gives it a good green color. Hit the cucumbers with a pestle (if you don't have a pestle, use a bottle) and break it apart with your hands, to make uneven pieces.
• 3. Pierce the chicken pieces with a skewer and place in a microwave-safe bowl. Add the salt, pepper, and oil and then place the green part of the green onion and the crushed ginger on top. Cover and microwave on medium for 4 minutes, or until cooked. Leave to cool. Keep the juice from the chicken to use in the sesame sauce.
• 4. Shred the chicken with your hands and place in a serving dish. Mix in the cucumber and put the chopped green onion on top.
• 5. Mix all the ingredients for the sesame sauce in a small bowl and pour over the chicken and cucumber.

LOTOS SALAD WITH RICH SESAME SAUCE

Steps:

• Bring enough water to the boil to cover the chicken breasts when added. Cut the breasts in half and add them to the water. When the water returns to the boil, cover and let simmer six minutes. Remove from the heat and let stand 15 minutes.
• Remove the chicken pieces and plunge them into a basin of water with ice cubes. Let stand 15 minutes. Remove the chicken and pat dry. It is now ready to be used. Or it may be wrapped closely in plastic wrap and refrigerated overnight. You may also prepare the remaining ingredients and store them tightly covered in the refrigerator. When ready to serve, blend the foods.
• You may use the bean sprouts as they are purchased. It is more refined, however, if you pull off the curlicues and seed portions of each. There should be four cups plucked-over sprouts. Put the sprouts in a mixing bowl.
• Cut the cucumbers lengthwise into strips. Cut the strips into spaghetti-like shreds. There should be about four cups. Add them to the mixing bowl.
• Cut the peppers into thin strips and shred the pork. Add them to the mixing bowl.
• Remove and discard the skin and bones of the chicken breasts. Shred the meat. There should be about three cups. Add this to the bowl.
• Drop the noodles into a large quantity of boiling water. Cook four minutes. Drain well and rinse under cold water until chilled. Drain once more. Cut into shreds of manageable length and put the noodles into a second bowl. Add the corn oil and sesame oil. Chill.
• Combine the noodles and the pork, chicken and vegetable mixture. Add the sesame sauce and toss. Add the coriander and blend. Serve immediately.

NOODLE SALAD WITH SESAME DRESSING

Steps:

• Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time - the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
• Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.

RICH SESAME SAUCE

Steps:

• Combine the sesame paste and peanut butter in a mixing bowl. Start beating with a wire whisk while gradually adding the tea or water. Stir until smooth.
• Add all the remaining ingredients except the chopped scallions. Cover and refrigerate. This sauce may be made as far in advance as 24 hours. Stir in the scallions just before serving. This can also be used as a cold sauce on cold noodles or poached chicken.

GARLIC SESAME SALAD DRESSING RECIPE BY TASTY

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Pour over your favorite salad ingredients and enjoy!