SHREDDED ASIAN SALAD
Make and share this Shredded Asian Salad recipe from Food.com.
Provided by Sonya01
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the carrot and cucumber into ribbons and then into thin strips.
- Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
- Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.
Nutrition Facts : Calories 400.8, Fat 25.1, SaturatedFat 3.6, Cholesterol 8.1, Sodium 533, Carbohydrate 37.3, Fiber 5.6, Sugar 12.3, Protein 11.4
CRISPY ASIAN BRUSSELS SPROUTS SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
- Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
- Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.
ASIAN BRAISED BEEF SHANK WITH HOT AND SOUR SHREDDED SALAD
Provided by Nigella Lawson : Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- The point of a stew, it should go without saying, is its flavour rather than its form. So while the crunchy salad strips of carrot, scallion and bell pepper, do bring colour and beauty to the otherwise brown study, their texture and Asian-flavoured bite provide the perfect partner for the rich aromatic spiciness of the soft-braised stew beneath.
- Cooking the shin on the bone gives me a certain primitive pleasure, and the meat even more melting tenderness, but you can buy cubed beef shank off the bone (or other stew meat, if you must), in which case, you won't need as much in weight.
- Along with the stew and its crunchy, hot and sour topping, I serve gingery mashed parsnip and potatoes, the ginger offering a muted echo of the South East Asian tones. While a plain bowl of rice would be a fine alternative, know that the aromatic mash makes for fantastic, fiery potato patties the day or so after.
- For the beef: Preheat the oven to 300 degrees F.
- Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
- Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, broth, oyster sauce and vinegar. Bring to a boil, then drop in the cinnamon sticks and star anise. Add the pieces of beef shank and let everything come up to a bubble again, then clamp on a lid and put into the oven for 2 hours (regular stew steak may take longer).
- Take the Dutch oven carefully out of the oven and, using a perforated spoon, remove the beef to an ovenproof dish, cover with aluminum foil, and keep warm in the oven, while you vigorously boil the sauce in the Dutch oven on the stove, without a lid, until it has reduced by about half.
- For the salad: Peel the carrots, cut into long slices, and then julienne them (i.e. cut into matchstick-like strips). Trim and halve the scallions and then julienne as well. Seed the chillies and also cut into juliennes, and finely chop the cilantro. Combine all the julienned vegetables and the chopped cilantro in a bowl. In another bowl mix the lime juice, fish sauce and superfine sugar, and dress the vegetables with this.
- For serving: Arrange the beef on a serving platter and pour over the reduced sauce over the meat, then dress the top with the hot and sour shredded salad. If you are using cubes of stew meat, rather than slices of shank, you'd probably do better to use a deeper dish.
- Make Ahead Note: Cook the beef for 1 3/4 hours then transfer to a bowl to cool. Cover, refrigerate and store in refrigerator for up to 2 days. When ready to use, return the beef to the Dutch oven and heat gently until sauce is just boiling. Cover and return to oven for 30 minutes, or until the beef is piping hot. Transfer meat to an ovenproof dish and finish sauce as directed.
- Freeze Note: Cook and cool as above then freeze for up to 3 months in airtight container. Thaw overnight in fridge and reheat and finish as above.
CHINESE CABBAGE SALAD
Beautiful salad to serve with your favorite Chinese dishes!! Sesame oil and rice vinegar are a must for the authentic Chinese flavor.
Provided by MommyBennett
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant.
- In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet.
- In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 11.6 g, Fat 14.4 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 268.6 mg, Sugar 7 g
SHREDDED DAIKON SALAD
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Provided by Lisa Cheng Smith
Categories Bon Appétit Salad Appetizer Side Radish Sesame Sesame Oil Chile Pepper Garlic Lunar New Year Raw Vegan Vegetarian Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Healthy
Yield 8 regular or 16 small servings
Number Of Ingredients 9
Steps:
- Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
- Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
- Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
- To serve, stir in desired amount of chili crisp if using and top with sesame seeds.
ASIAN SALAD DRESSING FOR SHREDDED LETTUCE
Make and share this Asian Salad Dressing for Shredded Lettuce recipe from Food.com.
Provided by carrie sheridan
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Crush garlic.
- Add vinegar and oil.
- Add sugar and seasoned salt.
- Shake or stir vigorously.
- Pour sparingly over lettuce cut into shredded lengths [this wilts with the dressing].
- Serve with ANY Asian main dish - or any dish.
Nutrition Facts : Calories 220.3, Fat 19.5, SaturatedFat 2.7, Sodium 17.2, Carbohydrate 11.4, Fiber 4.4, Sugar 6.7, Protein 2.6
ASIAN PULLED CHICKEN SALAD
Pull apart a ready-roasted chicken to whip up this healthy, vibrant, low-calorie dish in just 20 minutes
Provided by Emily Kydd
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Combine the dressing ingredients in a small bowl and set aside.
- Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.
Nutrition Facts : Calories 352 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
ASIAN SHREDDED CHICKEN
Categories Salad Chicken Ginger Mushroom Kid-Friendly Quick & Easy Lunch Buffet Sesame Cilantro Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
- Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
- Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
- Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.
More about "shredded asian salad recipes"
SHREDDED ASIAN SALAD BOWL RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine Asian, KoreanTotal Time 30 minsServings 4Calories 215 per serving
SHREDDED ASIAN SALAD | THAI RECIPES | GOODTOKNOW
From goodto.com
3.9/5 (40)Total Time 10 minsCategory Lunch,StarterCalories 163 per serving
CHINESE SHREDDED CHICKEN SALAD RECIPE - CREATE THE MOST ...
SHREDDED ASIAN CABBAGE SALAD - SIMPLY WHOLE BY DEVI
From simplywholebydevi.com
ASIAN SHREDDED PORK AND NOODLE SALAD ... - THE SPICED LIFE
From thespicedlife.com
SHREDDED CHICKEN SALAD WITH ASIAN GINGER SAUCE - HAYLIE POMROY
From hayliepomroy.com
SEARCH FOR RECIPES ADVANCED SEARCH - FOODNETWORK.CO.UK
CHINESE POTATO SALAD - CHINA SICHUAN FOOD
From chinasichuanfood.com
ASIAN-STYLE SHREDDED SALAD | CANADIAN LIVING
From canadianliving.com
ASIAN CABBAGE SALAD - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
DAIKON SALAD RECIPE - BON APPéTIT
From bonappetit.com
ASIAN SHREDDED VEGETABLE SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
A GOOD SHREDDED SALAD RECIPE - 101 COOKBOOKS
From 101cookbooks.com
SHREDDED SHREDDED SALAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SHREDDED CHINESE CHICKEN SALAD - ALL INFORMATION ABOUT ...
From therecipes.info
SHREDDED ASIAN CABBAGE SALAD | SALAD RECIPES, CABBAGE ...
From pinterest.ca
SHREDDED CHINESE CHICKEN SALAD | RECIPES | WW USA
From weightwatchers.com
VIETNAMESE SHREDDED CHICKEN SALAD - ONCE UPON A CHEF
From onceuponachef.com
10 BEST SHREDDED BROCCOLI SALAD RECIPES | YUMMLY
From yummly.com
SIMPLE ORIENTAL ASIAN CABBAGE SALAD RECIPE - …
From wholesomeyum.com
RECIPE: LOW CARB SHREDDED ASIAN CHICKEN SALAD – SERIOUSLY ...
From seriouslylowcarb.com
SODEXO - ASIAN SHREDDED CHICKEN SALAD CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
10 BEST SHREDDED VEGETABLE SALAD RECIPES | YUMMLY
From yummly.com
CRUNCHY ASIAN SALAD WITH SHREDDED CHICKEN BY ...
From thefeedfeed.com
SHREDDED BROCCOLI SALAD - RACHEL'S BLOG
From rachelhowdenblog.wordpress.com
ASIAN SLAW - HEALTHY, CRUNCHY ASIAN CABBAGE SALAD ...
From recipetineats.com
SODEXO - SHREDDED ASIAN CHICKEN SALAD CALORIES, CARBS ...
From androidconfig.myfitnesspal.com
ASIAN SALAD DRESSING FOR SHREDDED LETTUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ASIAN CRUNCH SHREDDED BRUSSELS SPROUTS SALAD
From homeecathome.com
CHINESE SHREDDED POTATOES SALAD - A DAILY FOOD
From adailyfood.com
CHINESE SHREDDED CHICKEN SALAD RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
SHREDDED THAI CHICKEN SALAD - SIMPLY DELICIOUS
From simply-delicious-food.com
ASIAN INSPIRED SHREDDED CHICKEN SALAD - BY HEIN VAN TONDER ...
From heinstirred.com
ASIAN SALAD RECIPE WITH SESAME GINGER DRESSING - THE ...
From theendlessmeal.com
SHREDDED ASIAN SALAD - PEONY LIM
From peonylim.com
SHREDDED CARROT SALAD ASIAN - THERESCIPES.INFO
From therecipes.info
#15-minutes-or-less #time-to-make #course #preparation #healthy #salads #easy #dietary #low-cholesterol #healthy-2 #low-in-something #3-steps-or-less
You'll also love