This was what was for dinner tonight. Why the name Oriental Salad? Is is really my take on Applebee’s Oriental Chicken Salad without the chicken and without regular mayonnaise which contains eggs. Using chow mein noodles obviously gives it the oriental twist. I opted to add fruit – strawberries. I also think sliced pears or apples or even a combination of fruit would give a nice twist.
I haven’t made my own salad dressing in decades, with the exception of oil and vinegar. I’m thankful for how well everything turned out.
I’m not really into measuring so much when it comes to stir fries or salads. I use whatever amount looks good or rounds it out. The artist in me goes with color combination. So use the amount of sliced almonds, strawberries and chow mein noodles that appeal to you.
3 tablespoons honey*
1 1/2 tablespoons rice wine vinegar
1/4 cup Vegan mayonnaise
1 teaspoon Grey Poupon Dijon mustard*
1/8 teaspoon sesame oil
*Instead of using honey and dijon mustard I used 4 tablespoons of Stonewall Honey Mustard.
Blend all ingredients in blender until smooth.
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup red leaf lettuce
2 carrots julienned or shredded
chow mein noodles
Strawberries (Sliced apples or pears would also work nicely.)