ASIAN RICE SALAD WITH SHRIMP
Provided by Food Network Kitchen
Time 40m
Number Of Ingredients 16
Steps:
- Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
- Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
- Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
15-MINUTE ASIAN RICE SALAD
This comforting salad is ready in just 15 minutes. To keep the prep time to a minimum, grate fresh ginger instead of finely chopping it, use kitchen shears instead of a knife to snip off the stems of the shiitake mushrooms and purchase pre-cooked brown rice, grated carrots and shelled edamame.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel the ginger and finely grate it in to a large mixing bowl. Whisk in the olive oil, vinegar, soy sauce and sesame oil. Season with some salt and pepper. Reserve 2 tablespoons of the dressing and set aside. Thinly slice the mushrooms and scallions, keeping the white and green parts of the scallions separate. Add the sliced mushrooms, scallion whites and the edamame to the dressing in the large mixing bowl. Stir to combine and then marinate at room temperature (the mushrooms will become more tender while they sit in the dressing) while you prepare the rest of the ingredients, stirring occasionally. Reserve the sliced scallion greens to use as garnish.
- Place the rice in a glass mixing bowl and break it up using a fork. Place a damp paper towel directly on top of the rice and place in the microwave; cook until just warmed through and softened, about 3 minutes.
- Meanwhile, remove the skin from the chicken and shred the meat in to large bite-size pieces, about 2 cups. Toss the chicken, warm rice and carrots with the mushrooms and edamame. Season with some salt and pepper.
- Toss the baby arugula and reserved dressing in a large mixing bowl. Season lightly with salt and pepper. Divide the arugula among 4 large plates and top each with 2 cups of the salad mixture. Garnish with the reserved scallion greens.
ASIAN RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
THAI BLACK RICE SALAD
Make and share this Thai Black Rice Salad recipe from Food.com.
Provided by dicentra
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice as directed on the package.
- Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
- Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
- Toss the salad in the dressing and enjoy.
Nutrition Facts : Calories 333.3, Fat 8.5, SaturatedFat 1.7, Sodium 810.8, Carbohydrate 59.2, Fiber 4.6, Sugar 10.7, Protein 7.4
THAI-STYLE RICE SALAD
This recipe occurred semi-accidentally. I was studying various Thai recipes and examining the flavors, and went home to stare at my fridge, and out came this recipe. A wonderful condiment to eat with this dish, and many other asian dishes, is Sambal Oelek, a garlic-chili paste you can find in the asian section of most groceries and asian specialty stores. It's quite spicy, and quite tasty.
Provided by Tastyeatsathome
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 3h
Yield 8
Number Of Ingredients 21
Steps:
- Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
- Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
- Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 623 calories, Carbohydrate 90.5 g, Cholesterol 45.7 mg, Fat 23.9 g, Fiber 2.9 g, Protein 13.7 g, SaturatedFat 19.5 g, Sodium 386.2 mg, Sugar 8.5 g
EXOTIC ASIAN RICE SALAD
This is a little bit different is quite refreshing. It has a that Thai flavor and freshness. Can be served hot or cold.
Provided by Marlitt
Categories Kiwifruit
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dressing;.
- For the dressing, into a small bowl add vinegar, soya sauce, and salt and pepper to taste and blend well. Set aside.
- Salad;.
- Prepare vegetables.
- Grate carrots.
- Wash green onion and cut into small rings.
- Peel and grate ginger.
- Chop apricots into small pieces.
- Put oil into a pan and heat, add green onion, ginger, and 2/3 of the carrots; saute until soft.
- Sprinkle with the curry powder and turn into vegetables.
- Fold the apricots into the pan with other vegetables.
- Add a little salt then pour in orange juice and water.
- Stir, deglazing the bottom of the pan.
- Let cook on medium heat for about 5 minutes.
- Add the rice and mix well.
- Turn off heat and let sit for a few minutes so that the rice can obsorb some of the cooking juices.
- Add the set aside dressing and left over grated carrot and toss into the rice mixture.
- Check seasoning should be a little spicy and have sweet and sour flavor, adjust if necessary.
- Put into a serving bowl and decorate with kiwi slices.
- This can be eaten hot or cold.
Nutrition Facts : Calories 528.9, Fat 10.3, SaturatedFat 1.5, Sodium 48.5, Carbohydrate 101.5, Fiber 7.3, Sugar 23, Protein 9.5
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