Winter Salads-Asian Flare!

 Cook a small portion of curly Asian, ramen or some kind of curly pasta. Enough to make 1-2 cups at most. Let that cook while chopping veggies and making dressing. Run under cold water to cool.

Mix the dressing ingredients in a large measuring cup.  Onions, ginger, zest will help it emulsify.

DRESSING

1/4 C rice wine vinegar

1 Tb white vinegar

1/4 C low sodium soy sauce

2 Tb vegetable or olive oil

1 Tb sesame seed oil

1 Tb sugar

1 Tb hot sauce-your favorite.  Mine is sriracha.

4 green onions sliced thin-whites and greens

1 Tb fresh or pickled ginger chopped fine

In a small bowl mix those ingredients together.  Taste with your finger.  If you want it more tart, add more vinegar.  Want it sweeter? add sugar.  Spicier? add more hot sauce.

 

Don't forget the juice in the jar of ginger-makes a great addition to dressings!

SALAD

2C or so of cooked chicken-leftovers or from a store bought roasted chicken, diced, cooled

2 peeled and chopped oranges, zest the rind into the dressing for more flavor

2 large peppers, seeded, diced small

4 small or 2 large peeled, seeded, diced cucumbers

1 medium head romaine lettuce, diced or 1/2 head of iceberg lettuce, diced

1 carrot, peeled small shredded

1 Tb ginger fresh or pickled, finely chopped

The chilled, drained noodles

1/2 C chopped dry roasted peanuts

Toss all the prepared ingredients in a large bowl, serve or portion out for lunches.