Salad Asian Salad Crunchy Salad Tsunami Salad Its All Good Recipes

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

SALAD ASIAN SALAD, CRUNCHY SALAD, TSUNAMI SALAD, IT'S ALL GOOD

Salad Asian Salad, Crunchy Salad, Tsunami Salad, It's All Good image

This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.

Provided by Timothy H.

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 head napa cabbage
2 (3 ounce) packages of any ramen noodles (do not use the flavor packets)
4 green onions
1/2 cup butter
1/2 cup slivered almonds
1/2 cup sesame seeds
1/2 cup olive oil
3/4 cup sugar
1/2 cup vinegar
2 tablespoons soy sauce

Steps:

Dressing: combine ingredients and shake well.
Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
Just before serving, add noodle mixture and dressing to cabbage and toss together.

Nutrition Facts : Calories 646, Fat 48.2, SaturatedFat 15.5, Cholesterol 40.7, Sodium 1051.4, Carbohydrate 48.8, Fiber 3.5, Sugar 26.1, Protein 8

CRUNCHY ASIAN SALAD

Crunchy Asian Salad image

This recipe was printed in Coastal Living Magazine. It was called Amansala Salad with Ginger-Sesame Dressing, after the Amansala Resort and their Bikini Bootcamp. This salad is delicious and a wonderful mix of colors and textures. Enjoy!

Provided by DSimone

Categories Salad Dressings

Time 10m

Yield 1 serving(s)

Number Of Ingredients 15

Ingredients

1 cup cabbage, shredded
1 cup lettuce, shredded
1/2 cup carrot, shredded
1/2 cup diced tomato
1/4 cup avocado, diced
6 ounces fish fillets or 6 ounces chicken, grilled and chopped
1 tablespoon sesame seeds, toasted
1 tablespoon sliced almonds, toasted (optional)
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
2 tablespoons honey or 2 tablespoons brown sugar
2 tablespoons ginger, minced
1 teaspoon sesame oil

Steps:

Combine all dressing ingredients in blender, add 2 tbs water and process until smooth.
Combine all salad ingredient except fish or chicken. Toss with dressing to taste. Top with fish or chicken.
Makes a single serving as entire meal or 3-4 servings as side salad.

Nutrition Facts : Calories 1556.4, Fat 125.1, SaturatedFat 17.6, Cholesterol 93.5, Sodium 1688.2, Carbohydrate 71, Fiber 10.9, Sugar 45.9, Protein 47.5

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