Valerie: Here in the United States, the leaves are usually referred to as cilantro, which I think comes from what they're called in Spanish. I have heard the leaves of the plant referred to as coriander in a few recipes, but here, coriander usually refers to the seeds of the plant which are dried and used as a spice. The seeds have a very different flavor from the leaves. I've never heard of using the root of the plant before. I also understand that in some places, what we call cilantro is also known as Chinese parsley as it's used some in Asian cooking as well as Mexican and South American dishes. I am fortunate to have a very healthy and vigorous cilantro plant in my garden right now. Emily have been enjoying it a lot in our cooking over the past couple months. We both love the flavor of the leaves. Much to my surprise it survived a brief winter frost back in December, but I expect our summer heat will kill it very quickly. The extreme heat tends to make the plant go to seed, so we'll greatly miss it during the summer. Jon ----- Original Message ----- From: Valerie To: blindcooks@xxxxxxxxxxxxx Sent: Monday, February 03, 2014 8:50 PM Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls - Capsicum query Hi, the other thing I need education on is do you call coriander by the same name as we do here? Sometimes I've read that the root coriander is called exactly that, but the leaves have another name, so I'm not sure about the U.S. Here coriander applies to the whole plant, leaves and roots. In the Asian Salad Bowl recipe, it is the leaves that are used. Cheers. Valerie ------------------------------------------------------------------------------ From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Sent: Tuesday, 4 February 2014 3:01 PM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls - Capsicum query Hello Susan and I thought I'd checked that recipe to eliminate Aus terms. Capsicum here are available in red, green or yellow and sometimes orange colours. They are the big chunk style peppers, mild and often served in salads, would I be right in calling these the U.S Bell Peppers? I meant to say, our daughter dropped in quickly at lunch time the other day, she was out on a work project, I packed her up a salad bowl to take back to work and she texted me that it was the nicest salad, so I hope you have the chance to try it. Best from Aus. Valerie ------------------------------------------------------------------------------ From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Tabor Sent: Tuesday, 4 February 2014 11:33 AM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Re: Asian Style Chicken Salad Bowls Hi, Valerie: This salad looks wonderful. But what is a capsicum? Thanks! Susan From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie Sent: Monday, February 03, 2014 5:34 PM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Asian Style Chicken Salad Bowls Hello everyone, Sugar's interesting recipe made me look for a recipe I had filed for Asian Salad bowls, the recipes, Sugar's and this one, are a little similar. I wonder whether the amount listed for sesame oil in the recipe Sugar supplied may have meant to be listed as an oil like sunflower? I plan to make Sugar's recipe, I'll try it with less sesame. As I made this one below here for lunch yesterday, I'm submitting it to share too. It is sent how it came to me with some of my notes, not very orderly, but I'm sure it can be followed. Apologies Jon. I changed one thing with the following recipe, I kept the sesame seeds from the actual dressing mix and sprinkled them on the salad bowls last, along with the cashews and coriander. It seems a lot of work with the longish list of ingredients, but it isn't difficult really. I also served the salads with a squeeze of lime juice, before serving. These salad bowls were made, this time around, not with chicken, but with small diced grilled tuna pieces, the grilled tuna was left from a bbq lunch, so recipe is adaptable. We all like these bowls, nice intense Asian flavours, really fresh tasting. Hope someone has the opportunity to try them sometime. Valerie Asian Style Chicken Salad Bowls List 1. Dressing/Marinade 1/2 cup. sunflower oil 2 tablespoons. sesame seeds, toasted 1/4 cup. white rice wine vinegar 2 tablespoons. soy sauce 11/2 tablespoons. brown sugar 1 teaspoon. finely grated fresh ginger root 2 teaspoons. toasted sesame oil 3/4 teaspoon. made up mustard from a jar 1 teaspoon hottish chilli sauce, or two tsp of sweet chilli, choose and adjust depending on heat preference 1/3 teaspoon ground black pepper Salt, if required List 2 2 cups. coarsely shredded cooked chicken List 3 For lining the salad bowls. Whole, well washed lettuce leaves 2 cups, finely shredded Chinese cabbage List 4 Salad Vegetables: 1 cup. shredded carrots 4 oz. (1 c.) pea pods, blanched in boiling water for 10 seconds, refreshed in cold and cut in half diagonally. 1/2 cup. sliced green onions 1 red capsicum, cut into fine strips 1/2 cup. cucumber, cut into thin sticks List 5 Topping: Toasted Peanuts or cashews ½ cup chopped coriander leaves Squeeze of lime juice, if liked In a jar with tight - fitting lid, combine all dressing ingredients; shake well. Into a large non - metal bowl, combine the well shaken dressing and chicken; toss carefully to coat, cover and refrigerate 1 hour. Combine in a bowl, carrots, capsicum, pea pods, green onions and cucumber, add to chicken - dressing mixture; toss gently. Line salad bowls with lettuce leaves. Place 1/2 cup shredded cabbage in each salad bowl; Remove chicken mixture from the fridge, add salad ingredients and stir gently. Spoon into each bowl ¼ of chicken salad mixture, divide mixture equally between the four bowls. Sprinkle with toasted peanuts or cashews, sesame seeds and chopped coriander leaves. Add a squeeze of lime juice, if desired. Makes 4 servings. Notes: To toast sesame seeds, spread in skillet. Stir over medium - high heat for 1 to 2 minutes or until light golden brown.