CRUNCHY NOODLE SALAD *AWARD WINNING*
Asian inspired salad that EVERYONE asks me to bring, make or share. I actually had my voice on TV and won a $320 wok for this recipe! I have updated and modified it to be healthier and easier! Hope you like it! Submitted for World Tour Asian and SW catagories as it is very popular here in TX. NOTE: We never liked the 'leftover' salad as the crunchy parts got soggy except for the almonds until I got the bright idea to add the leftover salad to a tortilla and make it into a wrap. (I amaze myself sometimes! lol) I placed the tortilla/wrapper in a skillet and flipped after the first side was warmed. Laid some sliced sandwich meat -whatever you like- on the warmed side and let the new side warm. Remove from pan and add leftover salad- drain any dressing from it to get it a little drier. Roll up and serve- WOW! Try adding other stuff to it as well. We liked raisins, dried cranberries, shredded carrots, chopped celery etc... Salad recipe can also be found on: greatdayamerica.com
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
- Mix cabbage, sesame and almonds together in a large bowl.
- Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
- Refrigerate separately until ready to serve.
- When ready to serve:.
- Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
- Pour dressing over cabbage and noodles and mix well.
- NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
- Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.
Nutrition Facts : Calories 448.6, Fat 32.1, SaturatedFat 5.3, Sodium 604.7, Carbohydrate 35.6, Fiber 4.9, Sugar 11.8, Protein 8.1
PRIZE WINNING BEAN SALAD
This was something I made to take to a potluck at work. I started out making it as a whole bean dip/salsa, but when I finished, it seemed it would make a wonderful salad, stuffed in fresh tomatoes from the garden or served on a bed of romaine. I used the tiny bit of leftovers spooned on broiled fish, so the possibilities really seem endless. I threw things together from things in my cupboard (the cans of Rotel were leftover from someone coming over eons ago, but you could easily chop up a couple of ripe tomatoes and chilis), but sifted the brain cells to remember everything I did after I won first place in our potluck competition as a side salad and everyone wanted the recipe. You can easily spice this up more to your taste by adding jalapenos or your favourite chile, next time I make this I might try adding a couple of tomatillos.
Provided by bikerchick
Categories Easy
Time 4h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
- In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
- Combine remaining in large bowl, mix well.
- Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
- Tastes best if made the night before and refrigerated for several hours for flavours to blend.
Nutrition Facts : Calories 310.7, Fat 14.8, SaturatedFat 2.1, Sodium 623.7, Carbohydrate 35.8, Fiber 11.2, Sugar 2.3, Protein 11.6
PRIZE WINNING POTATO SALAD
This is the way my Grandparents made it 50 years ago. This is my version and the horse radish and the Kraft Miracle whip give it the zing.The only dressing that gives the correct flavor is Kraft Miracle Whip; nothing else works. I tried it in Australia and was sadly disappointed because Kraft Miracle Whip is not available there. I also like the frozen peas put in just before serving as they are obviously cold and they pop in your mouth.
Provided by Cat..atude
Categories < 60 Mins
Time 40m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Cook potatoes in boiling water until tender.
- Drain potatoes and cut cup but not too small.
- Cook, peel and cut up hard boiled eggs.
- Chop green onions, shred carrot, and finely chop celery and radishes; add to potatoes and eggs.
- Add enough Miracle Whip to moisten.
- Add horseradish and pepper.
- Lastly, add still frozen green peas just 5 to 10 minutes prior to serving.
Nutrition Facts : Calories 85.1, Fat 2.8, SaturatedFat 0.8, Cholesterol 106, Sodium 76.6, Carbohydrate 9.9, Fiber 2.2, Sugar 2.6, Protein 5.2
PRIZE WINNING FISH SALAD
This week's "What's cooking" contest winner is Enliz D'Souza and this is her winning recipe from the Thursday magazine.
Provided by Charishma_Ramchanda
Categories Asian
Time 1h
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Wash the fish.
- Boil it with olive oil, salt and half cup of water.
- Cook till the water dries.
- Cool it.
- Remove all the bones and skin.
- Flake the fish.
- Add pepper powder, green chillies, spring onions, grated cheese, vinegar and lime to the flaked fish.
- Mix well.
- Pour the whole mixture in a flat dish shaping it into a fish.
- Pour the mayonnaise and spread evenly over the whole fish.
- Garnish with capsicum rings to appear like fish scales and sprinkle grated carrot.
- Decorate the fish as per your choice and serve.
Nutrition Facts : Calories 142.5, Fat 10.7, SaturatedFat 2.1, Cholesterol 6.8, Sodium 157.2, Carbohydrate 11, Fiber 1.4, Sugar 4.3, Protein 2.5
PRIZE-WINNING JAPANESE SALAD RECIPE
Provided by á-4427
Number Of Ingredients 20
Steps:
- Put all vegetables in large bowl, chill in fridge 1 hour Add raw noodles, almonds & seeds to veg. mixture. Combine dressing ingred., add to salad & toss.
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