I love getting recipe recommendations from friends. When someone says, “you must try this recipe” that is always a help to me. You see, I have gobs and gobs of recipes that I have cut out from magazines, primarily Cooking Light magazine. There are some which stand out in my mind, but normally they get cut out and tucked away for another day. But when someone recommends a good recipe, I am apt to try it sooner rather than later. That is one thing I love about reading other food blogs, it is like reading friends’ recommendations about food they have tried and either liked or disliked.
Before the food blogs were the rage, my friend Karen gave me some recipes when I visited her house. Dutifully, I copied them down and tried them. One of those recipes has become a standard in my kitchen. It is a recipe for Chinese Chicken Salad. Wait, wait…before you go all crazy on me, I offer you my adaptation. I have tweeked and modified to fit what I normally have on hand. And who knows, maybe Karen, from Veggie in My Cake, will want to share her version one day?
- 4 cups of thinly sliced green cabbage (about 1/4 of a head)
- 2 green onions, thinly sliced
- 2 tablespoons of sliced almonds
- 2 tablespoons of toasted sesame seeds
- 2 tablespoons of sacha inchi oil *
- 2 tablespoons of olive oil
- 2 tablespoons of sesame oil
- 2 tablespoons of honey
- 2 tablespoons of rice vinegar
- 1 tablespoon of soy sauce
- fresh ground black pepper
- 1 teaspoon of chicken boullion seasoning
- In a large bowl combine cabbage, green onions, almonds, and sesame seeds. In a small jar combine sachi inchi oil, olive oil, sesame oil, honey, rice vinegar, soy sauce, black pepper and seasoning. Cover the jar tightly with lid and shake (over the sink...just in case!). Pour dressing over the salad. Enjoy!
*I know you are all hanging on the edge of your seats wondering what sacha inchi oil is. According to various sources, “The first scientific mention of Sacha Inchi or Plukenitia Volubilis L. was made in 1980 due to the fat and protein content found by the scientist of Cornell University. That’s when the world put its eyes on Sacha Inchi.. It was demonstrated that Sacha Inchi’s seeds have elevated protein (33%) and oil (49%) content levels. Therefore it was recognized as one of the richest natural nutrients. Sacha Inchi has the highest levels of Omega 3 known.”
Now friends, what are your recipe recommendations?