Yield: 4 servings.
4 Tbsp. Lee Kum Kee Chili Garlic Sauce
4 oz. Lee Kum Kee Plum Sauce
2 Tbsp. Lee Kum Kee Sesame Oil
1 oz. vinegar (lime juice may be substituted)
4 cups romaine lettuce
4 oz. cucumbers, peeled, cut into ¾" squares
1 oz. Thai basil, sliced
1 whole mango, ripe, peeled, cut into ½" squares
4 oz. Mandarin orange segments (canned)
4 oz. grape tomatoes
In a bowl, whisk Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Plum Sauce and Lee Kum Kee Sesame Oil and vinegar. In a separate bowl, add remaining ingredients. Pour dressing over salad, toss and serve.