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Chef Don's
Favorite Salads and Dressing Recipes
Jasmine Salad
Serves 4
3 cups Jasmine Rice, cooked
1/2 cup Carrot, julienne
1 rib Celery, small dice
3 Scallions, sliced
1 1/2 cups Napa Cabbage, shredded
1/2 cup Red Peppers, sliced thin
1/4 cup Sno-Peas, julienne
Sesame Oil, as needed
2 Tbsp. Parsley
1 Tbsp. Ginger
2 Tbsp. Lemon Juice
2 tsp. Orange Juice
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Soy Sauce
1 Tbsp. Teriyaki Sauce
2 Tbsp. Hoisin Sauce
Black Pepper to taste
In a bowl mix together the ginger, juices, vinegar,
soy, teriyaki and hoisin sauce. Heat some oil in a sauté pan or
wok. Add the carrots, celery, sno-peas and peppers and cook until
softened. Add the cabbage and toss. After the cabbage has wilted
slightly add the rice and sauce mixture and stir well. Season with
pepper, add the parsley and adjust seasonings. Thicken if necessary and
serve. |
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