Shanghai salad is one of the recipes developed and published by Manning, Selvage and Lee for Northarvests effort to reach college dining services with new bean recipes. The original recipe makes 50 one-cup servings. This recipe serves five.
It is a main dish salad with a crispy topping and aromatic dressing. Black beans, chicken and almonds furnish the protein. Leftover chicken may be used. The ingredients provide great color and texture contrast.
The original recipe calls for Chinese or Napa cabbage. I used a head of green leaf lettuce the second time I made it and found it was much cheaper and stayed crisper.
The toasted sesame seed oil adds a very distinctive oriental flavor and using both white sugar and honey makes the dressing quite sweet. The sesame oil must be refrigerated after it is opened or it will turn rancid. Any white vinegar may be substituted for the rice wine vinegar.
I took the salad to two different potlucks and it was a hit both places! (And we enjoyed the leftovers for lunch the next day.) n
Shanghai Salad Yield: 5 servings
1 package ramen noodles
Vegetable cooking spray
2 Tablespoons slivered almonds, toasted
1 head Chinese or Napa cabbage OR green leaf lettuce