Best Chinese Sesame Salad Recipes

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CHINESE CHICKEN SALAD WITH PEANUT-SESAME DRESSING



Chinese Chicken Salad With Peanut-Sesame Dressing image

Cold shredded chicken in a peanut-sesame dressing is a common component of the exquisitely arranged cold appetizer platters served at Chinese banquets. This salad is as popular among Westerners as it is with the Chinese, and many variations of it are offered in casual dining spots throughout the West. From Joyce Jue, "Far East Cafe: The Best of Casual Asian Cooking".

Provided by lazyme

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 21

2 large whole chicken breasts
2 teaspoons salt
1/2 lb fresh Chinese egg noodles
1 1/2 teaspoons peanut oil
3 tablespoons white sesame seeds or 3 tablespoons black sesame seeds
1/4 cup finely-julienned red bell pepper
1 cup finely-julienned peeled carrot
1/2 cup fresh cilantro leaves (fresh coriander)
1 small cucumber, cut into 2-inch julienne
2 teaspoons peanut butter
2 teaspoons asian sesame paste
2 tablespoons sugar
1/3 cup dark soy sauce
1/3 cup Chinese red vinegar or 1/3 cup balsamic vinegar
2 tablespoons peanut oil or 2 tablespoons corn oil
1 tablespoon sesame oil
1/2 teaspoon chili oil (to taste)
2 teaspoons minced garlic
1 teaspoon minced peeled fresh ginger
1/4 cup chopped green onion (spring)
1/4 cup chopped dry roasted peanuts

Steps:

  • Fill a large saucepan three-fourths full with water and bring to a boil.
  • Add the chicken breasts and return to a boil, skimming off any scum that forms on the surface, then immediately reduce the heat to low.
  • Simmer, uncovered, until tender, 20 to 25 minutes.
  • Drain and let cool.
  • Remove the skin from the chicken breasts, bone the breasts and hand shred the meat with the grain into strips about 1/2 inch thick and 2 inches long.
  • Refill the large saucepan three-fourths full with water.
  • Bring to a boil over high heat and add the salt.
  • Gently pull the strands of noodles apart, then drop them into the boiling water, stirring to separate the strands.
  • When the water comes to a second boil, boil for 1 minute longer.
  • Pour the noodles into a colander and rinse thoroughly with cold running water.
  • Drain thoroughly and transfer to a large bowl.
  • Toss with the peanut oil to keep the noodles from sticking together.
  • Set aside.
  • If using white sesame seeds, toast them in a small, dry frying pan over medium heat until golden and fragrant, about 3 minutes.
  • If using black sesame seeds, leave them untoasted.
  • In a large bowl, toss together the chicken, bell pepper, carrot, cilantro and toasted or raw sesame seeds.
  • Arrange the cooked noodles in a wide shallow bowl.
  • Scatter the cucumber over the noodles and top with the chicken mixture.
  • Cover and refrigerate until ready to serve.
  • To make the dressing, in a small bowl, stir together the peanut butter, sesame paste, sugar, soy sauce and vinegar. In a small saucepan over medium heat, combine the peanut or corn oil, sesame oil and chili oil.
  • When hot, add the garlic, ginger and green onion; saute gently until fragrant but not browned, about 15 seconds.
  • Stir in the peanut butter-sesame paste mixture and cook until the mixture begins to form a light syrup, about 1 minute.
  • Remove from the heat and let cool to lukewarm.
  • Pour the warm dressing over the chicken salad and sprinkle with the peanuts.
  • Serve immediately.

CHINESE CABBAGE SALAD WITH SESAME DRESSING



Chinese Cabbage Salad with Sesame Dressing image

Homemade sesame dressing jazzes up a simple, 15-minute cabbage salad.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 10

3 tablespoons rice or white wine vinegar
2 teaspoons sugar
2 teaspoons sesame seed, toasted
2 teaspoons soy sauce
1 teaspoon sesame oil
1/8 teaspoon crushed red pepper
2 cups finely shredded napa (Chinese) cabbage (8 oz)
1/4 cup chopped jicama
1/4 cup chopped green bell pepper
1/4 cup coarsely shredded carrot

Steps:

  • In tightly covered container, shake all dressing ingredients.
  • In medium glass or plastic bowl, toss salad ingredients and dressing. Cover and refrigerate until serving time.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 6 g, TransFat 0 g

CHINESE CHICKEN SALAD WITH SESAME GINGER DRESSING



Chinese Chicken Salad with Sesame Ginger Dressing image

"Here's a main dish that's a refreshing change of pace for dinner," writes Linda LaPresle from Glendora, California. "Chock-full of veggies, it's a treat for the two of us," she says, "and so easy to multiply for drop-in guests." TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

1-1/2 cups shredded napa cabbage
3/4 cup canned bean sprouts, rinsed and drained
3/4 cup frozen peas
3/4 cup chopped cucumber
3/4 cup shredded cooked chicken breast
1/3 cup sliced water chestnuts
1 green onion, thinly sliced
1 tablespoon chopped peanuts
3 tablespoons reduced-sodium soy sauce
2 teaspoons sherry or unsweetened apple juice
2 teaspoons sesame oil
3/4 teaspoon ground ginger

Steps:

  • In a serving bowl, combine the first eight ingredients. In a small bowl, whisk the soy sauce, sherry or apple juice, oil and ginger. Pour over salad and toss to coat. Serve immediately with a slotted spoon.

Nutrition Facts : Calories 248 calories, Fat 9g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 1030mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges

CHINESE CHICKEN SALAD WITH PEANUT SESAME DRESSING



Chinese Chicken Salad with Peanut Sesame Dressing image

This recipe is one I bring often to potlucks and get-togethers. I always return home with an empty dish.-Iko Amino, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

DRESSING:
1/4 cup peanut oil
1 tablespoon sesame oil
3 tablespoons red wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 teaspoon monosodium glutamate, optional
1/2 teaspoon pepper
SALAD:
1-1/2 pounds boneless skinless chicken breasts, cooked
4 green onions, thinly sliced
1 small head iceberg lettuce, chopped
8 ounces wonton skins, sliced into strips and deep-fried or 2 cups chow mein noodles

Steps:

  • Combine dressing ingredients and set aside. Slice chicken into long thin strips. Just before serving, toss together chicken, onions, lettuce and dressing. Top with fried wontons or chow mein noodles and gently toss again. Recipe may be doubled.

Nutrition Facts :

CHINESE CHICKEN SALAD WITH SESAME PEANUT VINAIGRETTE



Chinese Chicken Salad With Sesame Peanut Vinaigrette image

I saw this recipe on a local TV show called "Bay Cafe". It is very good and perfect for a light meal. Use more or less sesame oil to suit your taste! Be sure not to overdress the salad!

Provided by Karamia

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 tablespoon peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 tablespoon minced ginger
2 garlic cloves, minced
1 tablespoon minced shallot
1 teaspoon sambal chili paste
1/8 cup sesame oil
1/4 cup peanut oil
salt & fresh ground pepper
2 bone in chicken breasts
1/2 cup sesame seeds, lightly toasted
1/2 cup toasted peanuts, roughly chopped
1 head napa cabbage, sliced thinly
1 bunch fresh cilantro, washed and roughly chopped (optional)
3 scallions, sliced thinly on a bias
bean thread noodles, fried in
peanut oil, and drained on paper towels
salt and pepper

Steps:

  • Bring a large pot of water to a boil. Season water with salt, bring to a simmer.
  • Simmer chicken breasts for 10 minutes, then turn off stove top and let set for 5 minutes.
  • Remove chicken and allow to cool.
  • When it is cooled off, shred chicken and discard bones and skin.
  • For dressing, combine all ingredients with a whisk until smooth.
  • In a large bowl, combine all the salad ingredients and dress with just enough vinaigrette to lightly coat.
  • Do not over overdress.
  • Season with salt and pepper as needed.
  • Enjoy!

Nutrition Facts : Calories 582, Fat 47, SaturatedFat 8.1, Cholesterol 46.4, Sodium 1080.1, Carbohydrate 18.3, Fiber 4.4, Sugar 8.6, Protein 26.3

CHINESE SESAME SALAD



Chinese Sesame Salad image

My mom used to make this recipe all of the time! I took it to one of our company potlucks, and it was gone in no time.

Provided by Kelly Ann in Ojai

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 head napa cabbage, shredded
1 bunch green onion, chopped
1/4 cup sesame seeds
2 packages ramen noodles, crunched (Discard Flavor Packets)
1 (3 1/2 ounce) package sliced almonds
3 tablespoons butter
1/4 cup vinegar
1/2 cup sugar
3/4 cup vegetable oil or 3/4 cup olive oil
2 tablespoons soy sauce

Steps:

  • Combine Cabbage and Onions.
  • Refrigerate until ready to toss.
  • Brown Noodles, almonds and Sesame Seeds lightly in Butter.
  • Set aside.
  • Bring to a boil in a pan the vinegar, oil, sugar and soy sauce, just enough to dissolve the sugar.
  • Cool dressing completely.
  • Combine all ingredients and toss just before serving.

CHINESE SESAME NOODLE SALAD



Chinese Sesame Noodle Salad image

This is the perfect "salad" for a hot summer day. You will love the combination of flavors from the creaminess of the peanut butter, the crisp and refreshing pop of cucumber crunchiness, and the hint of saltiness from the fish sauce. I almost love this even more the next day. You'll taste all 6 sensory tastes with this...

Provided by Sherry Blizzard

Categories     Pasta Salads

Time 30m

Number Of Ingredients 19

12 oz chow mein udon noodles (nanka seimen)
4 Tbsp sesame oil
DRESSING:
1-2 Tbsp vegetable oil
1/4 c green onions (slice on the diagonal)
5 garlic cloves, minced
1 Tbsp garlic scapes (or you can use chives)
1" fresh ginger, zested
2 tsp sambal oelek (red chili paste)
3 Tbsp brown sugar
1/4 c rice vinegar
1/4 c soy sauce
2 Tbsp fish sauce
1/2 c creamy peanut butter
1/2 c hot water
GARNISH:
1/4 c toasted sesame seeds
cucumber slices to cover
minced cilantro

Steps:

  • 1. Boil the noodles until soft (about 6-8 minutes). Immediately drain and rinse in cold water. Stop the cooking process! Drain well and toss with sesame oil to keep from sticking together.
  • 2. Heat vegetable oil, add the garlic, onions, ginger and chili. Cook for a few minutes, then add the remainder of the dressing ingredients. When the sugar has dissolved and the peanut butter is creamed into the the dressing, toss over the noodles. Use your fingers to gently massage the dressing into the noodles.
  • 3. Transfer the salad to a pretty dish. Discard any remaining dressing (you don't want to drown the noodles). Top with cucumber slices, toasted sesame seeds and cilantro. Serve at room temperature or chilled.

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