Another Crunchy Asian Salad Recipes

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 17

Ingredients

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

Steps:

Combine the dressing ingredients in a jar and shake well.
Combine the salad ingredients, except the Asian Fried Shallots.
Pour over dressing and toss to combine.
Garnish with Asian Fried Shallots. Serve!

Nutrition Facts : ServingSize 415 g, Calories 313 kcal, Carbohydrate 21.3 g, Protein 29.4 g, Fat 13.3 g, SaturatedFat 2.5 g, Cholesterol 54 mg, Sodium 1045 mg, Fiber 3.6 g, Sugar 9.3 g

ASIAN SALAD

Asian Salad image

Asian salad with ramen noodles combines a variety of tastes and textures and makes enough to feed a crowd! With a soy vinaigrette dressing, it's sure to please everyone.

Provided by Rachel Gurk

Categories Salads

Time 30m

Number Of Ingredients 16

Ingredients

3 tablespoons sesame seeds
¾ cup sliced raw almonds
3 tablespoons raw, unsalted sunflower seeds
16-18 cups shredded cabbage, green or red, or a combination ((about 1 head of cabbage) or 2 (14 oz.) bags)
1 ½ cups shredded carrot ((1 large carrot))
¾ cup chopped green onions ((about 1 bunch))
1 cup bean sprouts ((fresh is best but if using canned, rinse, drain and pat dry))
1 package (3.5 ounce) wonton strips ((about 2 cups))
1 package (3 ounce) instant ramen noodles ((chicken flavor, or any flavor you like))
½ cup olive oil ((or vegetable oil))
3 tablespoons granulated sugar
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons vinegar
½ teaspoon ground black pepper
¼ teaspoon toasted sesame oil, (or to taste, optional)
1 flavor packet from instant noodles

Steps:

Preheat the oven to 350ºF. Spread sesame seeds, almonds, and sunflower seeds on a large baking pan. Bake the seeds and almonds for about 10 minutes or until golden brown. Watch closely near the end of the baking time as they can burn quickly. Remove from baking pan, spreading on a plate to cool completely. Don't leave them in the pan because they will continue to brown. (See note for toasting nuts in skillet.)
Remove flavor packet from ramen noodle package, set aside. Crush noodles into bite size pieces using your hands.
In a very large mixing bowl, combine the cabbage, carrot, green onion, and bean sprouts.
Make the dressing in a jar or small bowl. Add olive oil, sugar, soy sauce, vinegar, salt, pepper, sesame oil, and flavor packet from the noodles to bowl or container. If using a bowl, whisk ingredients together thoroughly. If using a jar, shake ingredients until well combined. Make sure the oil and vinegar are mixed together well and not separated.
When you are ready to serve, pour the dressing over the salad and use salad tongs to combine. Stir in wonton strips, crushed ramen noodles, seeds and almonds. Serve immediately.

Nutrition Facts : ServingSize 0.75 g, Calories 185 kcal, Carbohydrate 18 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Sodium 280 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 10 g

ANOTHER CRUNCHY ASIAN SALAD

Another Crunchy Asian Salad image

I love these Asian type cabbage salads and this is great with all its fresh herbs. I serve the noodles seperately for everyone to sprinkle over as I hate the mushy noodles in the leftovers. That bit's up to you.

Provided by JustJanS

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 Chinese cabbage, shredded
50 g snow pea sprouts, trimmed, halved
1 large carrot, cut into match sticks
1 red bell pepper, seeded, thinly sliced
1 cup coriander leaves (cilantro)
1/2 cup mint leaf, torn
1/3 cup roasted peanuts, chopped
1/4 cup pickled ginger, slices
100 g fried crunchy noodles
1 lime, juice and zest of, grated
1 tablespoon fish sauce
1 red chili pepper, seeded, finely chopped
2 teaspoons brown sugar
1 garlic clove, crushed

Steps:

Place all salad ingredients in a large mixing bowl (reserving the noodles if you are like me).
Dressing:.
Whisk together all ingredients.
Pour over salad just before serving and toss well to coat. Serve at once!

Nutrition Facts : Calories 163.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 14, Sodium 353.8, Carbohydrate 20.4, Fiber 2.7, Sugar 4.4, Protein 6.2

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