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Chinese Restaurant Salad (P, TNT)
Source: Based on a take-out recipe
Serves: 6 to 8

1 onion, cut in half and sliced
1 tbsp. oil
1 large carrot, peeled, cut into 1" pieces; then cut each piece into quarters or sixths
1 green pepper, sliced
1 zucchini squash, peeled and cut like the carrot
2 to 3 tbsp. onion soup mix
2 tbsp. brown sugar
1 tsp. granulated garlic powder
1-1/2 tsp. sweet paprika
Half a 570g can of string beans, or fresh, about 6 to 8 ounces
8 slices pineapple pieces (if you only have sliced pineapple, cut a stack of slices into eighths)
6 sprigs of parsley (optional)

Add the ingredients in this order, except for the last two. Water should only be added at the end to prevent sticking (about 1/4 cup). Mix thoroughly.

It should take about 20 minutes or so to cook. The carrot and pepper take the longest.

Remove from heat when all veggies are soft but not mushy. Add half a can of string beans and half a can of drained pineapple pieces. Mix thoroughly.

Poster's Notes:
We bought this a few times from a take-out place and then I decided to make my own. It's easy to make and my kids like it either hot or cold. I serve this salad together with lots of other salads on Shabbat morning. It's good with a bit of techina/tehini/tehina on top.

Posted by Miriam Grossman

Nutritional Info Per Serving: N/A