TRUDI'S ORIENTAL CRUNCHY SALAD
This recipe was entered into our 2009 Corporate Soup and Salad Cook-off and took first prize for the salad category. The recipe is courtesy of Trudi Blair.
Provided by Cook4_6
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare the dressing, combine the ingredients in a pan and bring to a boil. Boil for one minute, chill.
- Toast the sesame seeds, almonds, and broken noodles in a 350 degree oven for 10 minutes on a cookie sheet. Discard the flavor packet for the Ramen noodles.
- Just prior to serving combine vegetables, seed mixture with the dressing.
Nutrition Facts : Calories 392.7, Fat 28.3, SaturatedFat 4.6, Sodium 719.3, Carbohydrate 31.4, Fiber 2.8, Sugar 14.1, Protein 5.9
ASIAN CRUNCH SALAD
A medley of fresh veggies is lightly coated with a dressing of soy sauce, cider vinegar and sesame oil. You can also add carrots for more color, crunch and nutrition.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts., In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CRUNCHY ASIAN SALAD
Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
- Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
- Add dressing; toss to evenly coat noodle mixture.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CRUNCHY TOSSED SALAD
Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.
Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
CRUNCHY ASIAN CHICKEN SALAD
With convenient coleslaw mix and ramen noodles, you can create a tasty main-dish salad in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
- In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving (about 1 1/4 Cups), Sodium 260 mg, Sugar 16 g, TransFat 1 g
ORIENTAL CRUNCH SALAD
Make and share this Oriental Crunch Salad recipe from Food.com.
Provided by Bone Man
Categories Salad Dressings
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
- In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
- Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
- Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
- NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).
TURKEY SALAD CROISSANTS
When she wants to feed her family without heating up the kitchen, Kim Due of Friend, Nebraska turns to this tasty sandwich filling. "I keep the creamy crunchy mixture on hand for lunches and after-school snacks," she says. "It's a great way to use up leftover turkey and make the most of garden-fresh vegetables.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Place lettuce and 2/3 cup turkey salad on each croissant.
Nutrition Facts :
CRUNCHY ORIENTAL SALAD
There are many recipes like this out there. This is easy and the dressing is wonderful, flavorful, yet light. Toss with dressing right before you serve.
Provided by Everything Sweet
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place coleslaw and onions in a large salad bowl.
- Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
- Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
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THAI CRUNCH SALAD WITH PEANUT DRESSING - ONCE UPON A CHEF
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Cuisine Asian, ThaiTotal Time 30 minsCategory SaladsCalories 282 per serving
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
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- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
- In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
- In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.
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