0 (0)

Category: Salads

Chinese Sausage Salad

Chinese Sausage Salad
Los Angeles Times

Chinese sausage, about 5 inches long and 1 inch in diameter, resembles hard dry salami in texture but is quite different in flavor. It's smoky yet very sweet and wonderful in a salad. On a warm day, accompany this salad ... Read more

Total time: 25 minutes | Serves 4
Note: You can find Chinese sausages in the refrigerated section of most Asian markets.
  • 1/4 cup lime juice
  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1 teaspoon minced ginger root
  • 1 teaspoon minced garlic
  • 1 1/2 cups thinly sliced Chinese sausage
  • 1 cup thinly sliced red cabbage
  • 1 cup matchstick-cut carrots
  • 8 cups sliced Romaine lettuce
  • 1 cup bean sprouts

Step 1Combine lime juice, fish sauce, sugar, ginger and garlic in small bowl. Stir until sugar dissolves, about 2 minutes. Set aside.

Step 2Brown sausage in medium skillet over medium-high heat until sausage has rendered much of its fat, about 3 to 4 minutes. Set aside.

Step 3Toss together cabbage, carrots and lettuce in large bowl. Add sausage and dressing and toss again.

Step 4Divide salad among 4 plates and garnish each plate with a small mound of bean sprouts.

Each serving:
243 calories; 1,123 sodium; 22 mg cholesterol; 13 grams fat; 23 grams carbohydrates; 11 grams protein; 1.55 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Kale salad with roasted winter squash
Sauteed rex sole with spring vegetable salad in bacon vinaigrette
Provencal Eggplant Salad With Olives and Capers
Sliced Avocado With Poppy Seed Vinaigrette