6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
3 cups cooked, cold rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red bell pepper – seeded, chopped
1/2 cup green bell pepper – seeded, chopped
1/3 cup olive oil
6 strips cooked bacon – crumbled
salt and pepper – to taste
1 orange – for garnish
Combine all ingredients in a bowl; toss to coat.
Peel and section orange and use to garnish.
3 romaine hearts, chopped
1 yellow bell pepper, thinly sliced
½ cup peanuts, roughly chopped
1 chicken breast
Salt, to taste
Pepper, to taste
2 tbl fish sauce
2 tbl lime juice
1/2 ginger, grated
1 clove garlic, grated
2 tsp sugar
1 red chili, finely minced
2 shallots, thinly sliced
Chop the romaine and slice the bell pepper, placing them in a large bowl.
In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
Let the chicken rest for 5 minutes and cut into thin slices.
Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.
8 oz rotini or bow tie pasta
1 (14oz) can pineapple tidbits, juice reserved
1 red pepper, diced
2 cups diced ham
1 green onion, thinly sliced
½ cup mayonnaise
¼ cup sour cream
1 tablespoon dijon mustard
⅓ cup reserved pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
¼ teaspoon garlic powder
black pepper to taste
Cook pasta according to package directions. Drain and run under cold water.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.