ASIAN SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.
CRUNCHY ASIAN SALAD
Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
- Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
- Add dressing; toss to evenly coat noodle mixture.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
ASIAN SALAD
The dressing is delicious and all the ingredients blend together perfectly. It's also great with chicken added. It's terrific for a potluck. Sorry I don't know the exact amount of servings.
Provided by MamaTa6
Categories One Dish Meal
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine dressing ingredients and heat until it comes to a boil.
- Let cool and refrigerate.
- Melt butter in frying pan.
- Brown broken noodles, almonds, and sesame seeds in butter.
- Set aside.
- Keep dressing, dry mixture, and cabbage seperate.
- Mix all 3 together 15 minutes before serving.
- This is best served cold and fresh.
Nutrition Facts : Calories 331.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 12.7, Sodium 380.4, Carbohydrate 23.9, Fiber 2.8, Sugar 11.4, Protein 4.6
ASIAN SALAD DRESSING
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
ASIAN SALAD
This salad is a great side dish for grilled Teriyaki chicken, pork or beef. Last night, we ran out of gas for our grill, so I made Crispy Panko Pork Chops #87166 by Marie (very good!!), using the pork tenderloin I planned to grill, cut into 1/2" medallions. I have to say we almost liked the salad better with this than the Teriyaki. I digress, sorry - this salad has many unique flavors and textures to please everyone's palate. Enjoy!!
Provided by Lusil
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a medium skillet on low heat.
- Add ramen noodles, almonds and sesame seeds.
- Cook, stirring often, until golden brown.
- Remove from heat, cool.
- In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
- Cool.
- Stir in soy sauce.
- In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
- Toss well.
- Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
- This salad is best served at room temperature.
Nutrition Facts : Calories 463.6, Fat 36.6, SaturatedFat 8.5, Cholesterol 15.2, Sodium 738, Carbohydrate 30.5, Fiber 2.6, Sugar 13.8, Protein 6
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