Crunchy Duck (Or Chicken) Salad With Hoisin Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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If duck isn't your thing, use a rotisserie chicken, some cooked shrimp or maybe cold roast pork as a alternative. Or just enjoy the veggies alone.For really easy preparation use a mandoline. Ingredients:
1 peking duck, skin removed & shredded |
4 cups napa cabbage, thinly sliced |
1 cup julienned carrot |
1 cup julienned cucumber |
1 cup julienned daikon radish |
1 bunch watercress, stems removed |
3 green onions, thinly sliced |
1/2 cup seasoned rice vinegar |
1/2 cup hoisin sauce |
1 teaspoon ginger, fresh grated |
1 pinch red chili pepper flakes |
1 teaspoon toasted sesame oil |
2 tablespoons peanut oil |
radish sprouts |
duck, skin cripsed |
Directions:
1. Combine the vinaigrette ingredients in a small bowl and whisk together.
2. In a large bowl, combine the duck meat and all of the vegetables. Toss the salad with the vinaigrette and arrange the salad on a platter. Garnish with radish sprouts and duck skin that has been crisped in the oven and shredded.
3. Do not dress salad until ready to serve.
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