This salad is quick and easy. The ingredients are fresh and cold, and you can tweak it to be vegetarian, make it with shrimp, and pick and choose which veggies you’d like to use. Be sure to chill everything before tossing the ingredients together. Add the dressing separately to each serving so that if there are leftovers, you don’t wilt them with the salt in the dressing.
14 ounces – new potatoes – Dice into 1/2″ pieces (diced to boil and then chill quickly)
7 ounces baby corn cobs – Chop into three or four pieces
1.5 cups bean sprouts – Fresh is best but canned works in a pinch
3 scallions – trimmed and diced
3-4 cooked chicken breasts, chopped or sliced – the George Forman Grill works great for this!
1-2 Tbsp chopped lemongrass
2 T chopped fresh cilantro + cilantro leaves to garnish
5 Tablespoons sesame oil
1 Tbsp Chili or Fire oil
3 Tbsp Lime juice
1 Tbsp finely chopped cilantro
Sriracha or chili paste to taste
As far as replacements go, I would recommend replacing the chicken with shrimp or tofu. I will try sauteing the chicken, shrimp, or tofu either in the dressing or in a little olive oil with lime and pepper. Let me know what you try. For a spicier dish, you could also add chili oil, paste or sriracha to the sautee.
I think mushrooms, peppers, water chestnuts, or bamboo would all be very good in this dish to make it a little different.