RAMEN NOODLE SALAD
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
Provided by Mary Younkin
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 24 g, Protein 4 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 383 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING
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
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
SKINNY CRUNCHY ASIAN SALAD
63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 15
Number Of Ingredients 12
Steps:
- In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
- Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g
LOW FAT ASIAN SALAD
Make and share this Low Fat Asian Salad recipe from Food.com.
Provided by Ninna
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toast almonds until browned, leave to one side.
- Toast sesame seeds, they brown very quickly.
- In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved.
- Place shredded cabbage, sliced celery and shallots in a large serving bowl.
- When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly.
- Sprinkle with the chopped red and green capsicum for colour.
Nutrition Facts : Calories 193.4, Fat 12.9, SaturatedFat 1.5, Sodium 310.6, Carbohydrate 18.5, Fiber 1.4, Sugar 11.9, Protein 2.8
APPLEBEE'S LOW -FAT ASIAN CHICKEN SALAD
Make sure you plan ahead for this one--chicken should marinate for a few hours if you want it to taste like the original. Todd Wilbur- TSR
Provided by Michelle_My_Belle
Categories Salad Dressings
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
- Prepare dressing by combining all ingredients in a small saucepan over medium heat.
- Bring mixture to a boil while stirring often with a whisk.
- Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
- When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
- Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
- Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
- When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
- Top salad with chicken and add rest of carrots to the center of each salad.
WHALIN'S LOW-FAT ASIAN SALAD
A variation of Pioneer Woman's Asian Noodle Salad--noodles are optional in this version and I added herbs (mint, basil, arugula). Varied the dressing to make it lower fat. Crowd pleaser--it always disappears very quickly. All the quantities can be changed according to your wishes--eyeball the amounts and ingredients according to your tastes and what you have on hand. You can make this several days ahead and store in the fridge. Keep the dressing separate. If you are not serving it within an hour or two do not mix in the spinach and arugula to keep them from getting too crushed. If I manage to have leftovers I sautÃ�© the salad in the dressing and serve it over brown rice for a wonderful stir fry dinner. The dressing is amazing and will keep for a week in the fridge. I usually make a double or triple batch and keep it in the fridge to use in stir fries. If I am making this for a large crowd I leave the jalepeno's out and serve them on the side for people to add as they want.
Provided by Papagayita
Categories Salad Dressings
Time 30m
Yield 10 cups of salad, 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Mix salad ingredients together.
- Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
- Pour dressing over salad before serving.
- Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.
Nutrition Facts : Calories 156.6, Fat 9.6, SaturatedFat 1, Sodium 311.4, Carbohydrate 16.8, Fiber 4.1, Sugar 8.5, Protein 4.5
More about "low fat asian salad recipes"
17 BEST ASIAN SALAD RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jun 9, 2022Category Recipe Roundup
- Ramen Noodle Asian Salad. Dried packaged ramen is a genius ready-in-minutes meal. But on hot summer days, you don’t want another reason to sweat. This fresh ramen noodle salad is the answer to all your problems.
- Vietnamese Shredded Chicken Salad. If you love bright, spicy, South-Eastern flavors, you’re going to drool over this salad. Shredded rotisserie chicken really bulks this dish up.
- Spicy Thai Carrot and Zucchini Ribbon Salad. When you’re looking to turn up the heat and serve a side salad that packs a punch, this is your new go-to recipe.
- Asian Cucumber Salad. As cool as a cucumber, this Asian cucumber salad is the perfect refreshing appetizer. On hot summer evenings, kick start your meal with a bite of these cooling cucumbers.
- Gochujang Pork Tenderloin Salad with Snap Peas & Peanuts (GF) Salads aren’t just for vegetarians, you know. Meat lovers will fall in love with this pork tenderloin salad.
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