Hello Susan and I thought Id 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, Sugars interesting recipe made me look for a recipe I had filed for Asian Salad bowls, the recipes, Sugars 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 Sugars recipe, Ill try it with less sesame. As I made this one below here for lunch yesterday, Im submitting it to share too. It is sent how it came to me with some of my notes, not very orderly, but Im 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 isnt 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.