SPICY SESAME CARROT NOODLES
Honey tempers the Sriracha in this no-cook carrot salad. It makes a great last-minute side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together sesame oil, soy sauce, lime juice, chili sauce, and honey. Add carrot noodles, sesame seeds, scallions, and cilantro; toss to combine. Garnish with whole leaves. Serve room temperature or chilled.
SESAME NOODLE SALAD
This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.
Provided by jkmom
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g
SPICY GREEN BEAN & CARROT SALAD W/ SESAME NOODLES
A great Thai salad served at room temperature. The dressing is packed with bold flavors -- only a small amount of oil is needed.
Provided by Daily Inspiration S @DailyInspiration
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- Stir first 8 ingredients in a medium bowl and blend well. Season with salt and pepper taste and let stand approx. 30 minutes to allow flavors to meld.
- Cook green beans in salted water (or steam) until crisp-tender. Remove with a slotted spoon (save water) and place in ice water to cool. Drain well and dry thoroughly with paper towels.
- Return water to a boil and add pasta noodles - cook until just tender, but still al dente. Rinse pasta under cool water. Drain well and pat dry with paper towels.
- Combine green beans, pasta, carrots, green onions and dressing in a large bowl. Toss to coat. Season with more salt and pepper, if desired.
SPICY SESAME NOODLE SALAD
I have been making this recipe since 1998. Everyone enjoys it. It can be served warm or cold. To make it a main dish, I add cooked chicken pieces and prawns.
Provided by Denise
Categories Salad 100+ Pasta Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
- Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
- In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.
Nutrition Facts : Calories 203 calories, Carbohydrate 26.4 g, Fat 9.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 486.7 mg, Sugar 7.7 g
CARROT GREENS SALAD WITH SESAME SEEDS
This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.
Provided by Cookiemonster
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 9h15m
Yield 6
Number Of Ingredients 7
Steps:
- Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
- Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
- Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
- Cover greens and refrigerate to marinate at least 1 hour before serving.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g
SKILLET SOBA, BAKED TOFU AND GREEN BEAN SALAD WITH SPICY DRESSING
You can make this salad with wide rice noodles, but I love the nutty flavor and wholesomeness of buckwheat soba.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 45m
Yield Serves 6
Number Of Ingredients 20
Steps:
- Make the baked tofu: Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat the tofu dry with paper towels and cut into dominoes, about 1/3 inch thick. In a large, wide bowl whisk together all of the marinade ingredients for the tofu. Pat each piece of tofu with paper towels, then dip into the marinade, making sure to coat both sides. Transfer to the baking sheet. Bake for 7 to 10 minutes, until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the heat and keep warm.
- Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste and the green beans. Boil 5 minutes and using a slotted spoon or skimmer, transfer to a bowl of cold water and drain. Set aside.
- Bring the water back to a boil. Add the soba gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that the noodles don't stick together. Wait for the water to come back up to a rolling boil - it will bubble up, so don't fill the pot all the way - and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with 2 tablespoons of the sesame oil. (If using rice noodles, boil 5 to 6 minutes without adding the water, until cooked al dente).
- Whisk together 1 tablespoon of the tofu marinade, the rice vinegar, garlic, ginger, hot chile oil or cayenne, soy sauce, remaining sesame oil and buttermilk. Pour over the noodles, add the beans, tofu and cilantro, and gently toss together.
- Heat a wide skillet over medium-high heat and add the noodle salad. Toss in the pan until heated through and serve.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 715 milligrams, Sugar 3 grams, TransFat 0 grams
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