layered asian salad {in a cake pan}

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cakepanasiansalad

Yay! Another layered salad in a cake pan! I’ve received hundreds of requests to create and share a recipe for an Asian version of my ever popular layered salads. So, here ya go!

The idea behind this salad shares the same basic concept as my classic layered salad, and my layered taco salad, but this time I added an Asian twist. I developed a thick, spicy, peanut sauce dressing so it would hold up the same way as other layered salads, and not get soggy. Make sure you drain the water chestnuts, and pineapple very well so they don’t add unwanted moisture to your salad.

Serving a layered salad in a cake pan, as opposed to a trifle pan, makes it portable, easy to serve, and unique. Everyone will want a copy of this recipe, so be prepared to share it!

Just evenly layer the ingredients, cover tightly, chill for time indicated, and cut into cake-like pieces! Voila!

Note: This salad is best served within 10 hours of making it (the noodles are still crunchy and the colors are still brilliant), but it’s very good at the 24 hour mark too. If you want those Chinese noodles to stay extra crunchy, just sprinkle them on right before serving.

Layer the following ingredients in a 9×13, glass cake pan in the order listed:

2 large chicken breasts, cooked, completely cooled, cubed

1/2 cup well-drained pineapple tidbits

2 cups shredded cabbage

1 and 1/2 cups to 2 cups julienne carrots

half of the Asian Peanut Dressing (recipe below)

2 sliced green onions + green tops

1/2 cup chopped celery

2 more cups shredded cabbage

8 oz. water chestnuts, well-drained and coarse chopped

2 more sliced green onions + green tops

the other half of the Asian Peanut Dressing (recipe below)

1/2 cup to 1 cup dry roasted, lightly salted peanuts

1 cup crunchy chow mein noodles

1/4 cup coarsely chopped, fresh cilantro leaves

2 fresh clementines, peeled and sectioned (Don’t use canned Mandarin oranges)

2 Tablespoons toasted sesame seeds

1/3 cup chopped, sweet, red bell pepper

For the Asian Peanut Dressing (use all of it for this salad recipe) :

heaping 1/2 cup real mayonnaise

heaping 1/2 cup creamy peanut butter

1/4 cup honey OR sugar

2 large cloves garlic, minced

2 Tablespoons peeled, finely-grated, fresh ginger root

1 Tablespoon balsamic vinegar

1 Tablespoon sriracha hot sauce (or your favorite hot sauce)

1 Tablespoon lite soy sauce

1/4 teaspoon cayenne pepper (or to taste)

Whisk all in a large bowl until smooth.

Extra condiments (optional):

Sriracha hot sauce (for drizzling over individual salad slices)

Teriyaki sauce (for drizzling over individual salad slices)

Enjoy!

~Melissa

 

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  2 comments for “layered asian salad {in a cake pan}

  1. Joellen Fry
    April 29, 2017 at 12:06 pm

    Why can’t you use canned mandarin oranges? Too juicy?

    • Melissa
      April 29, 2017 at 4:06 pm

      Yes. Too juicy 🙂

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