There’s nothing that top secret about an Oriental Salad. But I’m going to make one using leftovers. I can walk into almost any kitchen, open the refrigerator and turn out a gourmet dish. Obviously a salad is a weak example, but it is an example none the less. Lomo Saltado was left over in my refrigerator today and I decided to turn out an Oriental Salad. Not that that’s too difficult in itself, but the secret to an oriental salad lies in the dressing. So, though I’m whipping out a quick salad, I want the main focus to be two things, leftovers and the dressing.
The best part is everybody has leftovers. So there is a very large variety of options you could probably turn out in your own salad. Beef and Chicken are the easiest, and since my Lomo Saltado recipe has onions and peppers in it as well, I feel like this is the best choice for an Oriental Salad as well as an excellent opportunity to introduce my oriental salad dressing. There are two sauces you need to be aware of; Sriracha, made by Rooster and Kikkoman’s Tempura Dipping Sauce. Sriracha is HOT but it has an excellent flavor for oriental foods that only it can provide. Use this sparingly and to your desired tastes. Tempura Dipping sauce is great for many things. I use this when I make Lo Mein or Ham Fried Rice!
½ cup Mayonnaise
1 tsp Oyster Sauce
1 tsp Sesame Oil
½ tsp Sriracha
2 oz Tempura Dipping Sauce
All the ingredients are pretty basic for this salad. Just be sure to add onions, peppers and some sort of Crispy noodle. I use uncooked Ramen on purpose just to show that it can be done and it can still taste excellent. The Dressing is simple and lies as follows in the above ingredients. Make sure you try an Oriental Salad with this Oriental Dressing next time you’re craving it.