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Results 21 - 30 of 91 for japanese salad
Toss first 6 ingredients. Mix 5 dressing ingredients and toss with salad when ready to eat. Serves 6 to 8. Can do ahead.
Cook noodles in boiling water until just tender. Drain and rinse in cold water. Drain thoroughly and transfer to medium sized bowl. Add ...
Peel most of skin from cucumbers. Slice lengthwise and remove seeds. Slice into 1/8 inch slices. Salt cucumbers generously. Put in colander ...
24. JAPANESE SALAD
Prepare 1 day ahead of ... DO NOT COOK! Add cabbage, onions, almonds, sesame seeds and chicken. Toss with salad dressing. Refrigerate overnight.
Peel skin from cucumbers and slice off ends. Slice crosswise in very thin slices. Marinate in mixture of remaining ingredients. Chill in ...
Cook and drain noodles, refresh in cold water. Place in large bowl, toss with 1/4 cup sesame oil. Add all the vegetables to the noodles. ...
Mix chicken, lettuce and onions. Add noodles, almonds and poppy seeds just before tossing with the dressing mixture.
Mix sliced, cooked chicken with lettuce and green onions. JUST BEFORE serving add chow mein noodles, almonds and poppy seeds to ...
29. JAPANESE SALAD
Shake all ingredients together and refrigerate or make just before serving. Boil chicken breasts until tender and tear into slivers. Add ...
Cook linguine and drain. Saute garlic and mushrooms in oil. Add soy sauce and vermouth. Mix linguine, shrimp, scallions, broccoli and ...
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