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.


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


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

Fried Chicken with Ranch Dressing, it’s an American classic.  Here is a simple and wonderful way to make Ranch Dressing for chicken or for a mixed salad.  I especially love it over beets.  If you want it with a  richer taste, then replace the buttermilk with sour cream.  Delightful, either way.




4 large spoonfuls of Parmesan cheese

2 large spoonfuls of dried parsley

1 spoonful of minced dried onion

1 clove of garlic, pressed or minced

2 dashes of salt

1 dash of pepper


Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Buttermilk to the top of the blue vinegar line

Add Parmesan cheese, dry parsley, minced dry onion, garlic, salt & pepper

Shake vigorously and chill for ½ hour.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.

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.


Rice Wine Vinegar

Peanut or vegetable oil

6 tablespoons of Chinese mustard

6 tablespoons of Honey

Salt & Pepper to taste


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.


Olive oil

Rice wine vinegar



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

Salt & Pepper

Soy Sauce


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.

I love Jaime Oliver’s book Happy Days with the Naked Chef in which he suggests to serve this dressing over mustard cress, Japanese daikon cut into strips, mango and scallops.  For those of you who are adventurous, add chunks of raw fish mullet purchased from a reputable fish shop.  If you don’t have crème fraîche, whip a pint of heavy whipping cream with a tablespoon of sour cream.


Crème fraîche

Oil oil

3 lemons

Dijon mustard

Soy Sauce

Salt & pepper


Broil or grill lemon halves for 5 minutes

Olive oil to the 1/3 orange line of SaladSuccess Shaker

Crème fraiche to the 2/3 orange line

Squeeze lemons and strain them into shaker

1 tsp soy sauce

1 heaping tsp of mustard

1 dash of salt & pepper

Shake vigorously in the SaladSuccess Shaker

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.


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


  • 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