Skip to main content
Epicurious
Cookbooks

Amansala Salad with Ginger-Sesame Dressing

By Melissa Perlman and Erica Gragg

4.1

(4)

Editor's note: The recipe and introductory text below are from Bikini Bootcamp: Two Weeks to Your Ultimate Beach Body, by Melissa Perlman and Erica Gragg.

This fabulous salad is the most requested recipe in our Bikini Bootcamp repertoire! It works great with either grilled fish or chicken, and over the course of the program, you'll enjoy it both ways. It packs quality nutrition into very few calories, plus it delivers a hefty dose of healthy fiber to fill you up so you're never hungry. We guarantee that you'll be making it long after these two weeks are up!

Recipe information

  • Yield

    Makes 1 serving

Ingredients

1 cup shredded Napa cabbage
1 cup shredded romaine lettuce
1/2 cup shredded carrots
1/2 cup diced tomatoes
1/4 cup diced avocado (optional)
1 (5- to 6-ounce) piece grilled fish or chicken, chopped
Ginger-Sesame Dressing
1 tablespoon toasted sesame seeds

Preparation

  1. Step 1

    1. Combine the cabbage, lettuce, carrots, tomatoes, avocado, and fish or chicken in a large bowl and toss with the dressing to taste.

    Step 2

    2. Sprinkle with the toasted sesame seeds and serve.

Reprinted with permission from Bikini Bootcamp , © May 2007, By Melissa Perlman and Erica Gragg, Broadway Books
TagsSaladNapa CabbageCabbageLeafy GreensVegetableRomaineLettuceFishSeafoodChickenPoultryMainDinnerDairy FreeEasyQuickWeeknight MealsCookbooks
Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.