On Sunday when we had our little New Orleans rendezvous my dad kept Rylan for us. My dad is quite the gardener so when we go to his house we always leave with some fresh veggies of some kind! I am always so happy about that because there is only one thing better than eating fresh, organic food that you know exactly where it came from and what is in/on it.... it is FREE lol I tell him all the time all he can give me I promise to eat or freeze for later! Anyway this Sunday he sent us home with one of Rhetts favorites from his house, butter beans, I took them all out of the shell tonight (that seemed to take forever but while watching TV I didn't mind) and tomorrow I will blanch them and freeze them. He also gave us Chinese Cabbage. When he was telling me about it I was thinking what in the hell is Chinese cabbage while shaking my head and saying "Yes, Dad of course I want it, and will find a way to use it" lol. He showed it to me and it looks a lot like "greens" mustard, collard, or turnip. I came home washed it and put it away well first thing today I started my google search for recipes. I found one that sounded great so I went and pulled chicken out of the freezer (boneless and skinless because I already learned my lesson from that lol) to thaw and made a mental list of the things I would need from the store. I knew that I would probably be paying full price (I know I know...) for all of the items that I needed for this Chinese salad because they were not common items that you would usually find coupons for. I needed rice wine vinegar, sesame oil, sesame seeds (I got untoasted because they were a good bit cheaper and toasted them myself, the instructions were on the side of the jar and it only took a few seconds) then I picked up some other items I thought would make this salad taste really well. I grabbed some bean sprouts from the produce section they are only around a dollar or two. I got a can of water chestnuts and bamboo (I should have gotten two of each of these lol) I already had low sodium soy sauce at the house so I passed that up, I got a pack of ramen noodles (I saw in a different recipe to get the ones with the chicken seasoning packet because you can do something else with it but I forget what it is that I can do now lol) and from the produce section I grabbed green onions those are well under a dollar I think .60 maybe even. Once I got home I took the chicken and poured a little soy sauce to marinate it for a bit while I toasted the sesame seeds, I saw that on yet another website. Growing up when we had "taco night" we had a bunch of plates or bowls with all the topping choices spread out buffet style and I loved it so I decided to do that tonight even though I knew salad was probably not going to be what Rylan was going to eat. 99% of the time we all eat the same thing but I don't subject him to our salad habits because I know chicken noodle soup is just better to him lol. So I put all the toppings out and poured the chicken into the same pan I just used to toast the sesame seeds, I let the chicken cook with the soy sauce it was soaking in. Then while that was making I started to whisk all the ingredients for the dressing together and I loved it so I am sharing it with you!
1/8 C white sugar
1T sesame oil
1T soy sauce (I like low sodium)
1/4 C rice wine vinegar (when I got home I realized mine only said rice vinegar, it may be two totally different things I really don't know but my dressing tasted amazing!)
1/4 C veg oil
I doubled this for us tonight and we both ate 2 salads lol (Don't judge us) I should have made a huge batch but I wasn't sure I would love it or not. Now I know and I will be making a lot more on tomorrow now that I have the stuff :) all together today I spent about 15.00 because a lot of this stuff is not stuff you keep around the house but that is still a pretty good price because Rhett and I both ate and we have enough for us to both eat lunch salads tomorrow :) This is a great vegetarian meal too if you don't want to add the chicken that is how I ate one of my salads and I will eat that way tomorrow too.
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