Spicy Asian Salad Recipes

Steps:

• Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
• With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
• Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
• In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Steps:

• Combine the first 4 ingredients in a large bowl.
• Add the green onions and coleslaw, tossing gently to coat.
• Sprinkle the slaw with parsley and sesame seeds.
• Serve immediately.

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

Steps:

• Bring vinegar and sugar to boil in saucepan over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 5 to 6 minutes. Transfer to medium bowl and cool to room temperature.
• Whisk in lime juice, ginger, chile, and sesame oil. Toss in cucumbers, scallions, and basil; season with salt and pepper, and let sit for 10 minutes or up to 1 hour. Serve.

Steps:

• Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.
• Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.
• Season with salt.
• Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).
• Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.
• Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.
• Garnish with lime wedges.
• Serve right away or chill as long as overnight.
• Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

Steps:

• Drain your tuna well and mix all of the tuna salad ingredients together. Everyone's different in how spicy they like their food, so you may want to taste it and add a little more spice to make it to your liking. Refrigerate until ready to use.
• Serve with crackers for a delicious appetizer or on a tuna salad; you may even want to try it as a twist on the regular tuna salad sandwich. Enjoy!

Steps:

• Combine first seven ingredients in blender.
• Cook potatoes (with or without salt) until fork-tender over medium heat. DON'T OVERCOOK, please, or they will fall apart.
• Drain well. Combine with peppers, onion and parsley in large bowl.
• Add blended dressing and toss gently. Add salt to taste.
• Cover and chill.

Steps:

• Cook the pasta in a large pot of boiling salted water until only JUST firm-tender; drain VERY well, and transfer to a large bowl.
• In a bowl whisk together 5 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper; blend well, and season with salt to taste.
• Mix half of the dressing into the pasta; toss well to coat.
• Cover the pasta and chill for 2 hours (or more).
• In a skillet heat the remaining tablespoon of sesame oil over high heat.
• Add in beans and onions; saute until JUST beginning to wilt (about 2 minutes).
• Add in the beans and onions, red bell peppers with the chopped peanuts to the cold pasta.
• Add a little more dressing to coat, and season with black pepper if desired.
• Pass the remaining dressing separately.