Easyveggiesaladwithasiandressing Recipes

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EASY VEGGIE SALAD WITH ASIAN DRESSING

Make and share this Easy Veggie Salad With Asian Dressing recipe from Food.com.

Provided by Tinkerbell

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 16



Easy Veggie Salad With Asian Dressing image

Steps:

  • In large bowl, combine all 5 salad ingredients.
  • In small bowl combine all 11 dressing ingredients. Stir or whisk to combine.
  • Pour dressing over salad, mix well. Cover and refrigerate til serving time.

Nutrition Facts : Calories 384, Fat 21.9, SaturatedFat 3, Sodium 859, Carbohydrate 41.5, Fiber 9.2, Sugar 7, Protein 9.5

1 (12 ounce) package broccoli slaw mix (or a mix of shredded broccoli stems, carrots & purple cabbage)
1 (16 ounce) can chickpeas, drained (garbanzo beans)
1 cucumber, chopped (about 1 cup)
1 cup artichoke heart, chopped
3/4 cup tomatoes, chopped
1/4 cup rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon soy sauce
1 tablespoon honey
2 teaspoons garlic, minced
1/2 teaspoon celery seed
1/2 teaspoon marjoram
1/2 teaspoon salt (I use sea salt)
2 tablespoons toasted sesame seeds
2 tablespoons fresh cilantro, finely chopped

EASY ASIAN VEGGIE STIR FRY

Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.

Provided by Parsley

Categories     Onions

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12



Easy Asian Veggie Stir Fry image

Steps:

  • Heat sesame oil over med-high heat in a large skillet or wok.
  • Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
  • In a small cup whisk together soy sauce and honey; pour into skillet.
  • Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.

Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2

2 teaspoons sesame oil
1 lb button mushroom, washed and cut in half, large ones quartered
1 small red onion, coarsley chopped
1 large head bok choy, trimmed and cut into 1 1/2-inch slices
1 (8 ounce) can sliced water chestnuts, drained
2 -3 garlic cloves
1/8-1/4 teaspoon red pepper flakes, more if you can take it
1/2 teaspoon freshly grated ginger
1/8-1/4 teaspoon pepper
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
salt, if needed to taste

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