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Try a Shanghai salad
June 01, 2001


By Lynne Bigwood
Northarvest Home Economist

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
  • 1 red or green bell pepper, chopped
  • 8 ounces boneless, skinless chicken breast, cubed, cooked
  • 1 15.5-ounce can black beans OR 1-2/3 cup home-cooked black beans
  • 1. Break ramen noodles on a baking sheet; spray with vegetable cooking spray.  Bake at 350 degrees F, mixing occasionally, until light brown, about 5 minutes. Cool.

    2. Wash and drain greens.  Slice cabbage into ½ to 1 inch strips or tear lettuce into bite-size pieces.

    3. At serving time, combine half of the ramen noodles and remaining ingredients in large bowl; toss well.  Garnish with remaining noodles.

    Asian Dressing

  • ¼ cup rice wine vinegar
  • 3 Tablespoons sugar
  • 1 Tablespoon and 2 teaspoons soy sauce
  • 2 Tablespoons oriental toasted sesame oil
  • 1-½ Tablespoons honey
  • 1. Combine ingredients in a small bowl, whisk until sugar is dissolved.

    Tip:  Use same spoon to measure the oil, then honey, so honey will pour out easily.


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