Laurent Tourondel, the cooking sensation behind the BLT (Bistro Laurent Tourondel), developed this wonderful recipe for coleslaw. In October 2007, Bon Appétit magazine named him Restaurateur of the Year. This most recent award solidifies his place among the top in the culinary world, while further positioning his award-winning BLT restaurants as some of the nation’s best. Tourondel suggests using this dressing over thinly sliced Napa cabbage, red cabbage, carrots and red peppers.  To garnish, chop cilantro, mint leaves and I like to add some chopped peanuts.

INGREDIENTS

Smooth peanut butter

6 tablespoons fresh lime juice

6 tablespoons Asian fish sauce

6 tablespoons water

6 tablespoons sugar

6 garlic cloves, minced

2 tablespoon Sriracha chile sauce

DIRECTIONS

Peanut butter to the ½ blue mark on the SaladSuccess shaker

Add lime juice, fish sauce, water, sugar, garlic and Sriracha.

Shake vigorously and serve over cabbage, carrots & red peppers

Garnish with cilantro mint leaves and chopped peanuts.

Adapted from Laurent Tourondel

Vinegared dishes in Japan are called sunomono as su means vinegar in Japanese. Sunomono has a light, clean taste and goes with many types of dishes. Try this dressing on finely sliced cucumbers (get out the mandoline), a bit of daikon (Japanese radish), scallions and carrots.  If you want to be adventurous, put few tiny raw scallops and a slice of raw salmon, along with a little dollop of crab meat (steam these if you’re squeamish). Then sprinkle with sesame seeds.  This recipe is from a fabulous web site, www.edibleparadise.com and was contributed by Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets.
INGREDIENTS
Rice vinegar
Dashi (see below)
5 large spoonfuls of sugar
DIRECTIONS
Rice vinegar to the ½ blue mark on the SaladSuccess Shaker
Dashi to the top  vinegar line
Add sugar
Shake vigorously in the SaladSuccess Shaker
Pour over salad
In small bowl, whisk all ingredients vigorously until sugar goes into suspension.

Chef Andrew has provided a dashi recipe at Edible Paradise.  Dashi is the stock used in Japanese cuisine.  It’s made with kelp and bonito flakes, all available at Asian markets. Instant dashi powder is also available at stores. Use it if you are time-limited. Usually, about 1 tsp of dashi powder is used for 3 to 5 cups of water. Just follow the instructions on the package.

This anti-oxidant salad dressing recipe comes from my dear friend Annaliese Keller, proprietress of Malabar Trading Company, world’s best teas. She suggests getting a large bowl with mixed salad greens, baby spinach leaves, a handful of dried cranberries, ½ red onion (thinly sliced) and a topping of chopped walnuts.
INGREDIENTS
Fresh oranges (strained) or orange juice concentrate, thawed
Rice vinegar
4 large spoonfuls flax seed oil
4 large spoonfuls sesame oil
4 large spoonfuls walnut oil
Several pinches of cayenne
Salt and pepper
DIRECTIONS

Orange juice to the blue ½ line of SaladSuccess shaker

Rice vinegar to the orange 2/3 line

Add flax seed oil, sesame seed oil, walnut oil, cayenne, salt & pepper.

Shake vigorously in SaladSuccess shaker.

Drizzle dressing over salad and toss.

This dressing is wonderful on spinach greens with scallions cucumbers and shrimp.  I especially like it for an asian cole slaw with scallions, cilantro, shredded carrots, cabbage. Sometimes I’ll add chicken, tuna or shrimp and turn it into a meal.

INGREDIENTS
3 large spoonfuls of light miso
Fresh ginger – use your peeler and get 6 nice peelings
4 large spoonfuls of cider vinegar or lemon juice
2 large spoonfuls of dark sesame oil
Peanut or vegetable oil

Water

DIRECTIONS
Miso, ginger, lemon or cider vinegar  and sesame oil.  Shake vigorously in SaladSuccess shaker until smooth.

Add oil to ¾ blue oil lineShake vigorously

Then add water to top blue line and shake until thick and creamy. Add more miso for a richer flavor.

To dress up this salad, don’t forget to put crispy Chinese noodles.  This dressing is great over chicken with chopped white cabbage, jicama and scallions. If you don’t like a “hot” dressing, tone down the Chinese mustard.

INGREDIENTS

Rice Wine Vinegar

Peanut or vegetable oil

6 tablespoons of Chinese mustard

6 tablespoons of Honey

Salt & Pepper to taste

DIRECTIONS

Rice Vinegar to the 2/3 orange line of the SaladSuccess Shaker

Peanut Oil to the top orange line

Add Chinese mustard and honey

Salt & Pepper to taste

Shake vigorously in the SaladSuccess Shaker

Arrange salad, pour dressing on the greens, and arrange crispy  noodles.

For an oriental flare, try this dressing over cucumbers, carrots, cilantro, mint, rice noodles and shrimp.  Some days I grill the shrimp, but even when I am lazy, pre-cooked shrimp from a fine fish store does the trick. This was adapted from Jamie Oliver’s Happy Days with the Naked Chef.

INGREDIENTS

Olive oil

Rice wine vinegar

Sugar

Ginger

Lemon grass (remove the outer leaves and finely chop the inner ones)

Salt & Pepper

Soy Sauce

DIRECTIONS

Olive Oil to the 2/3 orange line

Rice wine vinegar to the top orange line

3 tablespoons of sugar

2 tablespoons of soy sauce

Salt & pepper to taste

Shake vigorously in the Salad Success shaker

Pour the need amount of the dressing into the bottom of the salad bowl

Add chopped lemon grass

Let the flavors meld for 10 minutes, then add rest of the salad and toss and top off with some chopped scallions.

This is a delicate sweet dressing, wonderful on shrimp, cucumbers and greens.  If I’m using cucumbers, I like to sweat them in salt for an hour before rinsing them.  The cucumbers get soft, and are easier to digest.  For the garlic oil, I make an infusion, which is a lovely word meaning that you peel and cut garlic cloves, and put them a jar or a SaladSuccess bottle so that the garlic can flavor the oil.  Needs to sit for a day before using.

Ingredients

Coconut milk – I prefer light

Yogurt  – I use low fat

2 limes

2 large spoonfuls of Garlic Oil

1 spoonful of fish sauce*

1 spoonful brown sugar

Dash of cayenne pepper

Directions

Coconut milk to the 2/3 orange line

Yogurt to the top orange line

Add juice of 2 limes, garlic oil, fish sauce, brown sugar, and cayenne

Shake vigorously

*Optional:  Fish sauce can be found in Asian markets and is LOADED with salt.  Avoid if one is on a salt-restricted diet.

Great over Chinese Chicken Salad – chicken breast, lettuce, bean sprouts, cilantro, green on- ion, mandarin oranges, roasted sesame seeds and peanuts(optional). For a change, try it with sherry vinegar.

Ingredients

  • Soy Sauce
  • Rice Vinegar
  • Peanut Oil
  • Sesame Seed Oil
  • Salt & Pepper

Instructions

  • Peanut Oil to the 1/3 line
  • Add Rice Wine Vinegar to the 2/3 line
  • Add soy sauce to the top orange line
  • Add 2 tablespoons of Sesame Seed Oil
  • Salt & Pepper to taste
  • Shake Vigorously