THAI STEAK AND NOODLE SALAD
A satisfying main course salad with beef, noodles, avocados, mango and delicious Thai flavors.
Provided by Lisa
Categories Salad
Time 1h
Number Of Ingredients 25
Steps:
- To marinate the steak, In a bowl, whisk soy sauce (2 tablespoons), sesame oil (2 teaspoons), ginger (1 tablespoon), garlic (1 clove), and sugar (1 teaspoon). Add the steak and turn to coat. Marinate for 15-30 minutes at room temperature.
- To make the vinaigrette, In a small bowl, combine lime juice (1/3 cup), orange juice (4 tablespoons), fish sauce (2 tablespoons), sugar (2 tablespoons), Sriracha (2 teaspoons) and garlic (3 cloves). Pour oils in slowly, while whisking constantly.
- Cook the noddles per package instructions. Drain and toss with 2 teaspoons of the vinaigrette. Set them aside until cool.
- Sear the steak in a hot skillet (preferably cast iron) with a tiny bit of oil for 2-3 minutes per side, depending on how rare you like it. Slice it thinly and toss with 2 tablespoons of vinaigrette.
- Assemble the rest of the ingredients in a large bowl: cabbage, arugula, basil, cilantro, mint, tomatoes, mango, scallions and avocados. Add the noodles and remaining vinaigrette to the bowl. Toss to combine. Add steak. Toss again. Divide the salad among 5 plates. Sprinkle with chopped peanuts. Enjoy!
Nutrition Facts : Calories 595 calories, Sugar 11 g, Sodium 775.1 mg, Fat 34.8 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 8.6 g, Protein 35.1 g, Cholesterol 72.6 mg
HOUSTON'S-STYLE KALE SALAD
This 41-year-old restaurant chain added its Asian kale salad to the menu about five years ago-just as kale started taking over the country-and now the dish is a cult favorite. The restaurant goes by 15 different names in 12 states (you may know it as Hillstone or Bandera) and not every location sells the salad, but diners who taste it tend to become obsessed.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the dressing: Whisk the vinegar, mustard, sugar, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Slowly drizzle in the peanut oil, whisking constantly.
- Make the salad: Add the kale and cabbage to the bowl; toss and massage with your hands until the kale softens, about 1 minute. Add the peanuts, cilantro and scallions and toss to combine. Season with salt and pepper.
CHINESE CHICKEN SALAD (HOUSTON'S COPYCAT)
This is such a unique salad with an incredible mix of flavors. If you are not already a salad-lover, then you will be soon after trying this recipe.
Provided by Miss V
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the lime dressing ingredients and mix well.
- In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.
- Pour the lime dressing over the salad and toss to combine.
- Transfer the salad to 4 salad plates.
- In another bowl, combine the ingredients for the peanut sauce and mix well.
- Drizzle each salad with the peanut sauce and serve.
ASIAN SALAD FROM HOUSTON'S RESTAURANT PHX
Categories Chicken
Number Of Ingredients 5
Steps:
- Dressing: 1/2 c sweet chili sauce 4 T seas or unseas rice vinegar 1 T minced ginger garlic minced 2 T sesame oil plus 2 T olive oil 2-4 T red wine vinegar
ASIAN SALAD
This salad is appreciated by everyone because of its unique blend of flavors.
Provided by Juanita Peek
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
- In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
- In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g
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