Salads

You can combine almost any Chinese-style ingredients to make a tasty and attractive salad to serve with your Chinese meals. Dress the salad with one of the soy sauce and vinegar dressings from the recipes in this chapter.

Asparagus Salad

Serves 4

450 g/1 lb asparagus

30 ml/2 tbsp soy sauce

10 ml/2 tsp wine vinegar

5 ml/1 tsp sesame oil

5 ml/1 tsp sugar

Parboil the asparagus in boiling water for 3 minutes then rinse with cold water. Drain well and leave to cool. Mix together the remaining ingredients, pour over the asparagus and chill for 20 minutes before serving.

Aubergine Salad

Serves 4–6

1 aubergine (eggplant), halved

1 clove garlic, halved

30 ml/2 tbsp wine vinegar

15 ml/1 tbsp groundnut (peanut) oil

2.5 ml/½ tsp salt

pinch of freshly ground pepper

½ lettuce, separated into leaves

Place the aubergine in a dish on a steaming rack and steam for about 30 minutes until tender. Leave to cool slightly then peel. Rub the cut side of the garlic across the inside of a bowl. Mix together the remaining ingredients, pour over the aubergine and toss together. Cover and refrigerate overnight. Arrange the lettuce on a serving plate and spoon the aubergine on top.

Bean and Pepper Salad

Serves 4

225 g/8 oz green beans

2 red peppers, cut into strips

10 ml/2 tsp sesame oil

5 ml/1 tsp minced ginger root

5 ml/1 tsp sugar

salt

Blanch the beans and peppers in boiling water for 30 seconds then drain well. Mix together the sesame oil, ginger, sugar and a pinch of salt and pour over the vegetables. Toss together well before serving.

Bean Sprout Salad

Serves 4

450 g/1 lb bean sprouts

30 ml/2 tbsp soy sauce

5 ml/1 tsp sesame oil

5 ml/1 tsp sugar

Blanch the bean sprouts in boiling water for 20 seconds. Drain and leave to cool. Mix all the remaining ingredients, pour them over the bean sprouts, toss well and chill for 20 minutes before serving.

Carrot and Celery Salad

Serves 4

4 stalks celery, shredded

2 carrots, shredded

2 slices ginger root, shredded

10 ml/2 tsp salt

600 ml/1 pt/2½ cups iced water

30 ml/2 tbsp soy sauce

2.5 ml/½ tsp sesame oil

Mix the celery, carrots and ginger in a bowl. Dissolve the salt in the water, pour over the vegetables and leave to stand for 1 hour. Drain well and arrange in a serving bowl. Sprinkle with soy sauce and toss together well then sprinkle with sesame oil and serve at once.

Celery Salad

Serves 4

½ head celery, cut into chunks

50 g/2 oz peeled prawns

1 slice ginger root, minced

30 ml/2 tbsp soy sauce

10 ml/2 tsp wine vinegar

10 ml/2 tsp sesame oil

5 ml/1 tsp salt

Blanch the celery in boiling water for 30 seconds. Drain and pat dry then mix with the prawns. Mix together the remaining ingredients, pour over the celery and toss together well.

Chicken Salad

Serves 4

350 g/12 oz cooked chicken, cut into strips

3 stalks celery, diagonally sliced

2 cloves garlic, crushed

15 ml/1 tbsp soy sauce

5 ml/1 tsp salt

2.5 ml/½ tsp freshly ground pepper

15 ml/1 tbsp sesame oil

5 ml/1 tsp wine vinegar

Mix all the ingredients together well and chill before serving.

Sesame Chicken Salad

Serves 4

15 ml/1 tbsp sesame seeds

3 chicken breasts

1.5 l/2½ pts/6 cups water

30 ml/2 tbsp soy sauce

2.5 ml/½ tsp salt

2.5 ml/½ tsp five-spice powder

3 stalks celery, sliced

15 ml/1 tbsp sesame oil

15 ml/1 tbsp groundnut (peanut) oil

pinch of ground ginger

pinch of freshly ground pepper

Toast the sesame seeds in a dry pan until golden brown. Place the chicken, water, 15 ml/1 tbsp soy sauce, salt and five-spice powder in a large saucepan. Bring to the boil, cover and simmer for 20 minutes. Remove from the heat and leave the chicken to stand in the water for 1 hour.

Remove the chicken, reserving the stock and drain. Remove and discard the bones and cut the meat into thick slices. Bring the stock back to the boil, add the celery and cook for about 3 minutes until it is tender but still crisp. Drain well. Mix together the remaining soy sauce with the oils, ginger and pepper and add the chicken and celery. Toss well, transfer to a serving dish and serve sprinkled with sesame seeds.

Chinese Leaf Salad

Serves 4

1 head Chinese leaves, shredded

30 ml/2 tbsp soy sauce

15 ml/1 tbsp sesame oil

5 ml/1 tsp sugar

salt

Blanch the Chinese leaves in boiling water for 30 seconds then drain well. Mix the soy sauce, sesame oil, sugar and a pinch of salt. Pour over the Chinese leaves and toss well before serving.

Crab Meat Salad

Serves 4

1 cos lettuce

225 g/8 oz crab meat

100 g/4 oz water chestnuts, cut into strips

100 g/4 oz bean sprouts

100 g/4 oz Chinese leaves, shredded

For the dressing:

90 ml/6 tbsp olive oil

30 ml/2 tbsp cider vinegar

15 ml/1 tbsp tarragon vinegar

5 ml/1 tsp soy sauce

15 ml/1 tbsp chopped green pepper

15 ml/1 tbsp chopped cucumber

5 ml/1 tsp chopped fresh parsley

5 ml/1 tsp chopped fresh chives

4 sprigs watercress

Arrange the salad ingredients in a bowl. Mix together all the dressing ingredients, pour over the salad and toss together gently. Garnish with the watercress.

Crab Meat and Cucumber Rings

Serves 4

200 g/7 oz canned crab meat, flaked

50 g/2 oz cottage cheese

15 ml/1 tbsp chopped fresh chives

5 olives, chopped

5 ml/1 tsp horseradish sauce

5 ml/1 tsp soy sauce

1 clove garlic, crushed

15 ml/1 tbsp chilli sauce

1 large cucumber, thickly sliced

salt

Mix together all the ingredients except the cucumber. Arrange the cucumber slices on a flat platter and sprinkle lightly with salt. Spoon the crab meat mixture on top of the cucumber and serve as a salad or cocktail snack.

Cucumber Salad

Serves 4

2 cucumbers, peeled and seeded

10 ml/2 tsp salt

½ small onion, finely chopped

1 clove garlic, crushed

1 red chilli pepper, seeded and finely chopped

30 ml/2 tbsp wine vinegar

15 ml/1 tbsp sesame oil

10 ml/2 tsp soy sauce

10 ml/2 tsp sugar

Chop the cucumbers roughly then place them in a colander and sprinkle with salt. Leave for 30 minutes. Rinse the cucumber and pat dry. Mix together the remaining ingredients and pour over the cucumbers in a bowl. Cover and leave to stand for 30 minutes before serving.

Shredded Cucumber Salad

Serves 4

1 cucumber, peeled and grated

salt

1 clove garlic, crushed

15 ml/1 tbsp soy sauce

15 ml/1 tbsp groundnut (peanut) oil

2.5 ml/½ tsp sugar

Sprinkle the cucumber with salt and leave to stand for 1 hour. Rinse and drain well. Mix together the remaining ingredients, pour over the cucumber and toss together well. Serve at once.

Smashed Cucumber

Serves 4

1 cucumber

1 slice ginger root, minced

30 ml/2 tbsp brown sugar

60 ml/4 tbsp wine vinegar

Peel and slice the cucumber, then smash the slices with a mallet or the bottom of a mug, leaving the slices just intact. Arrange in a serving bowl and refrigerate. Mix the remaining ingredients in a pan over a low heat and stir until the sugar dissolves. Spoon over the cucumber and serve at once.

Smashed Cucumber with Spring Onions

Serves 4

1 cucumber

2 spring onions (scallions), minced

120 ml/4 fl oz/½ cup wine vinegar

salt and freshly ground pepper

Peel and slice the cucumber then smash the slices with a mallet or the bottom of a mug, leaving the slices just intact. Arrange in a serving bowl and refrigerate. Mix the spring onions with the wine vinegar and leave to stand for 30 minutes. Pour over the cucumber and season with salt and pepper.

Cucumber Salad with Spring Onion Dressing

Serves 4

1 cucumber, sliced

salt

5 ml/1 tsp sugar

60 ml/4 tbsp groundnut (peanut) oil

4 spring onions (scallions), chopped

Place the cucumber in a colander and sprinkle generously with salt. Mix well then leave to stand for 30 minutes. Rinse lightly in cold water and drain off the excess. Place in a bowl and stir in the sugar. Heat the oil until moderately hot then remove from the heat and stir in the spring onions. Pour over the cucumber and toss well before serving.

Marinated Cucumber

Serves 4

1 cucumber, thinly sliced

5 ml/1 tsp salt

120 ml/4 fl oz/½ cup wine vinegar

45 ml/3 tbsp sugar

75 ml/5 tbsp water

Sprinkle the cucumber with salt and leave to stand for 30 minutes. Heat the vinegar then stir in the sugar and water, stirring until the sugar dissolves. Bring to the boil and boil for 2 minutes. Remove from the heat and leave to cool. Add the cucumbers and leave to stand for several hours before serving.

Green Pepper Salad

Serves 4

2 green peppers, cut into strips

15 ml/1 tbsp sesame oil

10 ml/2 tsp brown sugar

2.5 ml/½ tsp salt

Blanch the peppers in boiling water for 30 seconds then drain well. Mix together the sesame oil, sugar and salt, pour over the peppers and toss together well before serving.

Pork Salad

Serves 4

450 g/1 lb green beans

10 ml/2 tsp salt

250 ml/8 fl oz/1 cup wine vinegar

450 g/1 lb cooked pork, thinly sliced

120 ml/4 fl oz/½ cup mild mustard

30 ml/2 tbsp chopped flat-leaved parsley

Blanch the beans in boiling water for about 10 minutes until just tender but still crisp. Drain well. Mix with half the salt and half the wine vinegar and leave to marinate for 2 hours. Meanwhile, mix the remaining salt and wine vinegar with the pork and mustard and leave to marinate. Mix the pork with the beans and serve garnished with parsley.

Rice Salad

Serves 4

225 g/8 oz cooked long-grain rice

4 spring onion (scallions), chopped

30 ml/2 tbsp groundnut (peanut) oil

5 ml/1 tsp sesame oil

250 ml/8 fl oz/1 cup wine vinegar

5 ml/1 tsp sugar

2.5 ml/½ tsp mustard powder

2.5 ml/½ tsp paprika

100 g/4 oz canned sardines, drained

100 g/4 oz peeled prawns

1 head lettuce

2 hard-boiled (hard-cooked) eggs, chopped

4 small Chinese pickles, chopped

30 ml/2 tbsp chilli sauce

15 ml/1 tbsp capers

5 ml/1 tsp chopped fresh parsley

Mix the rice and spring onions. Mix together the oil, sesame oil, 45 ml/3 tbsp of wine vinegar, sugar, mustard and paprika. Pour half the dressing over the rice and mix well. Place the sardines and prawns in a bowl, pour over the remaining wine vinegar and leave to stand for 10 minutes then drain. Arrange the lettuce leaves on a serving plate and mound the rice on top.

Arrange the sardine mixture on top and sprinkle with eggs and pickles. Mix the chilli sauce, eggs and capers into the remaining dressing and serve with the salad.

Shanghai Salad

Serves 4

450 g/1 lb cooked veal, diced

60 ml/4 tbsp French dressing

5 ml/1 tsp soy sauce

100 g/4 oz bean sprouts

50 g/2 oz Chinese mixed pickles, cut into strips

1 onion, thinly sliced

175 ml/6 fl oz/¾ cup mayonnaise

salt and freshly ground pepper

Place the veal in a bowl. Mix the French dressing and soy sauce, toss with the veal, cover and leave in the refrigerator overnight. Mix together the remaining ingredients and stir them carefully into the veal.

Spinach Salad

Serves 4

450 g/1 lb spinach, cut into strips

30 ml/2 tbsp soy sauce

15 ml/1 tbsp wine vinegar

5 ml/1 tsp sugar

10 ml/2 tsp sesame oil

5 ml/1 tsp peanut butter

Blanch the spinach in boiling water for 2 minutes then drain and rinse in cold water. Mix together the dressing ingredients, pour over the spinach and toss together well. Chill for 20 minutes before serving.

Chilled Tomato Salad

Serves 4

8 ripe tomatoes, skinned and quartered

45 ml/3 tbsp sugar

10 ml/2 tsp Worcestershire sauce

Place the tomatoes in a bowl and sprinkle with sugar and Worcestershire sauce. Chill thoroughly before serving.

Tomato and Onion Salad

Serves 4

450 g/1 lb tomatoes, thinly sliced

2 onions, thinly sliced

30 ml/2 tbsp soy sauce

10 ml/2 tsp wine vinegar

5 ml/1 tsp sesame oil

5 ml/1 tsp sugar

Layer the tomatoes and onions in a bowl. Mix the remaining ingredients and pour them over the tomatoes and onions. Chill for 20 minutes before serving.

Tuna Salad

Serves 4

200 g/7 oz canned tuna, drained and flaked

2 spring onions (scallions), chopped

1 green pepper, chopped

1 stalk celery, diagonally sliced

100 g/4 oz bean sprouts

5 ml/1 tsp salt

300 ml/½ pt/1¼ cups mayonnaise

Mix together all the ingredients carefully and chill well before serving.