SEARED TUNA WITH JAPANESE SALSA
Steps:
- Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.
ASIAN STYLE SLAW
I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.
Provided by Dave Lieberman
Categories side-dish
Time 10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
- Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.
ASIAN-STYLE ONION SALSA
Categories Condiment/Spread Onion Summer Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- Place sesame seeds in heavy small skillet. Stir over medium-low heat until seeds are light golden, about 2 minutes. Cool.
- Whisk lime juice, sesame oil, soy sauce, sugar and crushed red pepper in medium bowl to blend. Add sweet onion, green onions, red bell pepper and sesame seeds. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover and chill.)
ASIAN SALSA WITH BAKED WONTON CHIPS
Make and share this Asian Salsa With Baked Wonton Chips recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 16m
Yield 24 Chips, 24 serving(s)
Number Of Ingredients 14
Steps:
- Combine first 9 ingriedients and chill.
- For the chips.
- Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
- cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
- brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.
Nutrition Facts : Calories 19.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 149.2, Carbohydrate 3.1, Fiber 0.2, Sugar 0.4, Protein 0.7
ASIAN CORN SUCCOTASH
Since I'm not a fan of lima beans, I use edamame (green soybeans) in this colorful corn succotash instead. The Asian-inspired dressing alone is addictive. -Dierdre Callaway, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Place edamame in a saucepan and cover with 3 cups water. Bring to a boil. Cover and cook for 4-5 minutes or until tender, adding the corn during the last 2 minutes of cooking. Drain and rinse under cold water. Transfer to a large bowl; add onion and pepper., In a small bowl, combine the vinaigrette ingredients. Pour over corn mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 261 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
ORANGE SALSA
A sweet, citrus, and spicy salsa. Perfect for an outdoor summer party. Would be great paired well with some chicken.
Provided by Jason Arden
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.
Nutrition Facts : Calories 40.7 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 2 g, Protein 1 g, Sodium 2 mg, Sugar 7.2 g
PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)
A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.
Provided by Rich Girl 319
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
- Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g
ASIAN TURKEY WITH RED ONION SALSA
Serve turkey marinated in red onion salsa and baked to perfection - the ideal dinner if you love Asian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 6
Number Of Ingredients 17
Steps:
- In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon peel, lemon juice, vinegar, soy sauce, oil and garlic. Add turkey; turn to coat with marinade. Cover dish or seal bag. Refrigerate at least 2 hours but no longer than 4 hours, turning once.
- Meanwhile, in glass or plastic bowl, mix Red Onion Salsa ingredients. Cover; refrigerate at least 2 hours.
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove turkey from marinade; discard marinade. Place turkey in baking dish.
- Bake uncovered about 35 minutes, brushing with drippings after 10 minutes, or until juice of turkey is clear when center of thickest part is cut (170°F). Serve with salsa.
Nutrition Facts : Calories 230, Carbohydrate 9 g, Cholesterol 65 mg, Fiber 1 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
ASIAN CHIPS AND SALSA
Make and share this Asian Chips and Salsa recipe from Food.com.
Provided by Mercy
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oil to 350°F.
- Cut the egg roll wrappers, crosswise, cutting each wrapper into 4 triangular pieces.
- Fry in the vegetable oil until bubbled and golden.
- Remove them from the fat with a slotted spoon and lay them on paper towels to absorb any fat.
- Season with salt and pepper while still hot and keep them warm.
- Heat the red wine vinegar with the brown sugar, the five-spice powder (equal parts cinnamon, pepper, cloves, fennel seeds, star anise) and the red onion in a saucepan over a medium heat.
- Peel, de-seed and dice the tomatoes.
- Add them to the red wine vinegar mixture and bring the mixture to the boil.
- Once the mixture has come to the boil, remove the pan from the heat and cool. Season to taste.
- Serve with grated fresh tofu on top of the salsa and chopped scallions and cilantro on the chips.
Nutrition Facts : Calories 215.2, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 331, Carbohydrate 42.6, Fiber 2.2, Sugar 7.4, Protein 6.4
ASIAN-STYLE CORN, AVOCADO, AND SESAME SALSA
Categories Condiment/Spread Sauce Backyard BBQ Avocado Corn Summer Grill Grill/Barbecue Healthy Sesame Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
- Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Available in the Asian foods section of some supermarkets.
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