Asian Green Salad Topped with Seafood, Chicken, or Steak

10-15m
Prep Time

15-30m
Cook Time

25m
Ready In

Recipe: #8924

April 08, 2013

Categories: Salads, Chinese, Japanese, Sunday Dinner Grilling (Outdoor), Heart Healthy, Low Carbohydrate, Low Cholesterol, Low Fat, Vegetarian, Salad Dressing, Vegetarian Dinner, Beef Dinner, more

recipe by:
Kchurchill5

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recipe by:
Kchurchill5

"This is really a MAIN COURSE dinner salad ... and just a pretty salad as well - that is the best way to describe this. Full of vegetables, with a fantastic Asian Dressing. Serve with the following toppings: chicken, steak, seafood; or go vegetarian with tofu or portabello mushrooms, to top it off. This is really a great dish to serve for those who are vegetarians. Since the salad is "vegetarian" ... everyone, can select whatever toppings they like; and create their own salad. So, one person can have steak, maybe a mix of steak and shrimp; another, chicken; and, another mushroom - it is the perfect dish for entertaining. This is NOT a weeknight dinner; it takes a bit of time to prepare; but, perfect for a Sunday evening; and, as mentioned entertaining. I often serve this with a pot of fresh tomato or potato soup and a loaf of crusty bread."

Original is 8 servings

Metric US

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Step by Step Method

Step 1

Sesame Seeds ... In a small saute pan (dry, no oil) add the sesame seeds and cook just a minute or two on medium heat. Watch them carefully, they only take a minute to toast up. Once they are done, just set to the side, or store them in a small jar or ziploc bag.

Step 2

Marinade/Dressing ... Mix all the ingredients except the salt and pepper; and, only 1/2 of the scallions in a large measuring cup and mix well using a small whisk or fork. This is your marinade - but, also the dressing for the salad. Pour half into a small bowl or dish, season with salt and pepper to taste, cover with plastic wrap, and refrigerate until ready to use - this is your dressing for the salad. You will add the remaining scallions to the dressing right before serving.

Step 3

Seafood, Chicken, Steak, or Vegetarian ... Now, this salad can be topped with any of the following toppings: seafood - shrimp, scallops, fish, i.e., salmon, swordfish, tuna, cod, halibut, etc; chicken or steak; or, for a vegetarian dinner, you could use portabellos or even tofu. Many times when entertaining, I will serve all 4 toppings to give everyone a choice; and, they can mix and match. Basically, to create their own salad.

Step 4

Add the protein of choice to a ziploc bag or a non-reactive bowl (glass); along with the marinade and toss to combine. Now chicken, steak, and tofu can marinate up to 8 hours; but seafood should only be marinated 1 hour or less (especially scallops which are very tender and should only be marinated 15-30 minutes). Just remember, the thicker the fish, the longer it can marinate; but, I still don't marinate the fish much longer than 1 hour. If you are keeping it vegetarian and using portabellos or tofu; they can go a good 2 hours. Make sure to cover (if using a bowl), or seal the ziploc bag up well and keep in a cold part of the refrigerator.

Step 5

Important: Each protein should be marinated separately; and, if using multiple proteins, you should double the marinade/dressing recipe.

Step 6

Vegetables ... I like to blanch the snow peas, asparagus, and beans before adding them to the salad. So, bring a medium size pot of salted water up to a light boil. Add the beans and asparagus and cook 1 minute, then add the snow peas and cook 1 1/2 minutes. Then, remove all the vegetables to a bowl of ice water to cool and stop the cooking process (this is called blanching). Let them set a minute in the ice water and then transfer to a plate lined with a paper towel to drain and cool off.

Step 7

Protein Toppings ... Whether you are using Chicken, Steak, Seafood, Vegetarian; or any combination of those - time to cook. Now, I use my grill pan, but a saute pan works just as well. Make sure to remove your protein from the marinate and let it come to room temp. Pat dry with a paper towel and season with salt and pepper on each side. Prepare your pan with a nonstick spray or just enough olive oil to lightly coat the pan. Cook your protein until done. Obviously, this is about the salad; so, I won't go into each cooking method. These are all very quick cooking; and, you do NOT want to over cook them. You can cook the steak and chicken together, but I prefer to cook the seafood separately. Especially when serving to vegetarians, this is a must.

Step 8

Once your toppings are done, remove from the heat, cover with foil, and keep warm as you prepare the salad.

Step 9

Dressing ... Remember the dressing in the refrigerator ... add the remaining scallions and mix to combine.

Step 10

Salad ... In a large bowl, add the cabbage, water chestnuts, cucumber, and celery and just enough dressing to lightly dress the salad. Mix well and plate on a large serving platter.

Step 11

Finish ... I like to top with salad with all the ingredients in rows; almost like a Cobb Salad. A row of the enoki mushrooms, green beans, bean sprouts, asparagus, more mushrooms, snow peas, more sprouts; then, repeat. There is no right or wrong - this is just what I do. Drizzle with a bit more dressing, then, serve the extra dressing on the side.

Step 12

Garnish ... Don't forget to garnish with the sesame seeds and a few lime wedges.

Step 13

Serve and ENJOY! ... Add your grilled proteins in separate serving bowls on the side for those to create their own salads. ENJOY! Serve with a whole grain bread or rolls; and even a pot of creamy potato or tomato soup is a nice side to this very satisfying salad for dinner.