JAPANESE CABBAGE SALAD
Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium
Provided by - Carla -
Categories Vegetable
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Put first 7 ingredients into large bowl. Toss.
- Asian Dressing: Empty seasoning packet into jar with tight-fitting lid. Add next 6 ingredients. Shake well. Makes about 3/4 cup dressing. Drizzle over salad. Toss well.
- Just before serving, break up instant noodles. Scatter over top. Sprinkle with chow mein noodles.
Nutrition Facts : Calories 277.4, Fat 20.1, SaturatedFat 2.9, Sodium 1178.3, Carbohydrate 19.9, Fiber 3.8, Sugar 5.8, Protein 7.9
JAPANESE-STYLE CABBAGE SALAD
This fabulous salad recipe is comparable to what is served in Japanese restaurants. It's vegan and tastes great! It goes well with traditional Japanese foods and also with American foods instead of coleslaw.
Provided by Cynthia
Categories World Cuisine Recipes Asian Japanese
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.1 g, Fat 9.6 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 207.6 mg, Sugar 3.5 g
COMPANY'S COMING SALAD
Sugared almonds give Dolores Lueken's delicious salad an over-the-top kick that will have guests coming back for seconds. She sent the healthy and flavorful salad from her kitchen in Ferdinand, Indiana.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small heavy skillet, cook and stir the sugar over medium-low heat until melted. Stir in almonds; cook for 1 minute or until lightly browned. Spread onto foil coated with cooking spray; set aside. , In a large salad bowl, combine the mixed greens, romaine, oranges, celery and onions. In a small bowl, whisk the dressing ingredients. Drizzle over salad; add almonds and toss to coat.
Nutrition Facts : Calories 134 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
COMPANY'S COMING MULTI LAYERED SALAD
For special events or for show, a deep punch bowl or large glass bowl really shows off this salad. It is a bit harder to layer in a bowl that is rounded but it looks great if you are having it on your table. I personally do not like head lettuce, so I use romaine, spring mix and sometimes add spinach to it.
Provided by Sandy Williams
Categories Salads
Time 25m
Number Of Ingredients 12
Steps:
- 1. Cut or break lettuce into small pieces. Layer in bottom of 9 x 13 inch pan or large glass bowl. Scatter each layer in order given.
- 2. Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to the edge of pan or bowl.
- 3. Scatter grated cheese over all followed by bacon bits. Seal well with plastic wrap. Store in refrigerator for at least 24 hours before serving. This keeps well a day or two.
- 4. Garnish: To have greens on top sprinkle a few slices of green onion over all.
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- Japanese Spinach Salad with Sesame Dressing. This spinach salad is dressed in a nutty aromatic sauce where freshly ground sesame seeds combined with soy sauce, sugar, sake and mirin for a mighty flavor.
- Salad with Wafu Dressing. Wafu dressing simply refers to “Japanese-style salad dressing”, where the mixture consists of soy sauce, rice vinegar, and vegetable oil.
- Japanese Salad with Carrot Ginger Dressing. If you dine out regularly at Japanese restaurants in the US, you’re probably familiar with salads that are served with Carrot Ginger Dressing.
- Japanese Kani Salad. Tossed in a bowl of crunchy lettuce, refreshing cucumber, sweet corn, and crab meat, this Japanese Crab Salad with Ponzu-Mayonnaise Dressing is delightful regardless of how you serve it.
- Spicy Bean Sprout Salad. Love a crunchy ramen topping with a kick? You will have to give this Spicy Bean Sprout Salad a try. The peppery, spicy sesame taste from the sauce is going to wake up your palate.
- Japanese Salad with Sesame Dressing. Sesame dressing is a classic Japanese dressing used in many salad recipes. Sesame seeds are gently toasted in a frying pan until fragrant and then whisked well with creamy mayo, rice vinegar, soy sauce, mirin and sesame oil.
- Spring Mix Salad with Sweet Miso Dressing. Miso adds a wonderful depth to the salad dressing. Here, I added avocado slices, fresh mint with the spring salad mix and draped it with Sweet Miso Dressing for a delicious pairing.
- Japanese Potato Salad. Japanese potato salad is a home-cooking staple dish in Japan. Slightly different from the US versions, the potatoes are roughly mashed and combined with all sorts of colorful ingredients, and then seasoned with Japanese mayonnaise and sometimes rice vinegar.
- Avocado, Shrimp & Broccoli Salad. You can find this popular salad at most of the deli in department stores in Japan. It’s very easy to make at home too!
- Broccolini Gomaae. Another variation of gomaae – this time with broccolini. A cross between broccoli & Chinese broccoli, Broccolini not only have a great texture but it is also highly nutritious.
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