Almost Fat Free Chinese Salad Recipes
FAT FREE ASIAN SALAD DRESSING
A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!
Provided by SaraFish
Categories Salad Dressings
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- There are 2 options for preparing this dressing.
- You can either whir ingredients in blender, which makes it a little frothy- which I like.
- Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
- Either way, it's fabulous!
- You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.
LOW FAT ASIAN SALAD
Make and share this Low Fat Asian Salad recipe from Food.com.
Provided by Ninna
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toast almonds until browned, leave to one side.
- Toast sesame seeds, they brown very quickly.
- In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved.
- Place shredded cabbage, sliced celery and shallots in a large serving bowl.
- When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly.
- Sprinkle with the chopped red and green capsicum for colour.
Nutrition Facts : Calories 193.4, Fat 12.9, SaturatedFat 1.5, Sodium 310.6, Carbohydrate 18.5, Fiber 1.4, Sugar 11.9, Protein 2.8
WHALIN'S LOW-FAT ASIAN SALAD
A variation of Pioneer Woman's Asian Noodle Salad--noodles are optional in this version and I added herbs (mint, basil, arugula). Varied the dressing to make it lower fat. Crowd pleaser--it always disappears very quickly. All the quantities can be changed according to your wishes--eyeball the amounts and ingredients according to your tastes and what you have on hand. You can make this several days ahead and store in the fridge. Keep the dressing separate. If you are not serving it within an hour or two do not mix in the spinach and arugula to keep them from getting too crushed. If I manage to have leftovers I sautÃ�© the salad in the dressing and serve it over brown rice for a wonderful stir fry dinner. The dressing is amazing and will keep for a week in the fridge. I usually make a double or triple batch and keep it in the fridge to use in stir fries. If I am making this for a large crowd I leave the jalepeno's out and serve them on the side for people to add as they want.
Provided by Papagayita
Categories Salad Dressings
Time 30m
Yield 10 cups of salad, 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Mix salad ingredients together.
- Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
- Pour dressing over salad before serving.
- Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.
Nutrition Facts : Calories 156.6, Fat 9.6, SaturatedFat 1, Sodium 311.4, Carbohydrate 16.8, Fiber 4.1, Sugar 8.5, Protein 4.5
ALMOST FAT-FREE CHINESE SALAD
I love the combination of textures in this salad. It is very healthy, and has endless possibilities as far as ingredients. You can add snow peas, water chestnuts, broccoli, etc. I serve this topped with chow mein noodles. YUMMY!!!
Provided by Manda
Categories Spinach
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place all vegetables in large salad bowl.
- Combine broth, soy sauce, sake, black pepper, garlic powder, and sugar in small mixing bowl.
- Just before serving, pour dressing over salad and toss to coat.
- Note: If using sake, less sugar will be needed (about 2 Tbsp.); if using dry white wine, more sugar will be needed (about 1/4 c.), or to taste This makes about 2 c.
- dressing.
- If you do not use it all, refrigerate leftovers for use on other salads.
Nutrition Facts : Calories 82.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1183.3, Carbohydrate 11.9, Fiber 4.1, Sugar 4.7, Protein 6.2
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#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #low-protein #healthy #salads #vegetables #asian #chinese #no-cook #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #cauliflower #greens #spinach #presentation #served-cold #technique
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