Trudis Oriental Crunchy Salad Recipes

THAI CRUNCH SALAD WITH PEANUT DRESSING

Thai Crunch Salad with Peanut Dressing image

Inspired by California Pizza Kitchen's recipe, this Thai crunch salad with peanut dressing always satisfies.

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 4

Number Of Ingredients 19

Ingredients

¼ cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce (use gluten-free if needed)
2 tablespoons honey
2½ tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
1 cup prepared shredded carrots
1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
½ cup loosely packed chopped fresh cilantro

Steps:

For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Nutrition Facts : ServingSize Approximately 2 cups, Calories 282, Fat 18 g, Carbohydrate 28 g, Protein 7g, SaturatedFat 2 g, Sugar 17 g, Fiber 6 g, Sodium 505 mg, Cholesterol 0 mg

TRUDI'S ORIENTAL CRUNCHY SALAD

Trudi's Oriental Crunchy Salad image

This recipe was entered into our 2009 Corporate Soup and Salad Cook-off and took first prize for the salad category. The recipe is courtesy of Trudi Blair.

Provided by Cook4_6

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup white vinegar
1/2 cup sugar
2/3 cup oil
2 tablespoons soy sauce
1/4 cup sesame seeds
1/2 cup almonds, sliced
6 ounces ramen noodles, 2 pkgs crumbled fine with rolling pin
2 bunches green onions, chopped
1 medium Chinese cabbage, shredded

Steps:

To prepare the dressing, combine the ingredients in a pan and bring to a boil. Boil for one minute, chill.
Toast the sesame seeds, almonds, and broken noodles in a 350 degree oven for 10 minutes on a cookie sheet. Discard the flavor packet for the Ramen noodles.
Just prior to serving combine vegetables, seed mixture with the dressing.

Nutrition Facts : Calories 392.7, Fat 28.3, SaturatedFat 4.6, Sodium 719.3, Carbohydrate 31.4, Fiber 2.8, Sugar 14.1, Protein 5.9

CRUNCHY ASIAN SALAD

Crunchy Asian Salad image

Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup sliced almonds, toasted

Steps:

Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
Add dressing; toss to evenly coat noodle mixture.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing image

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

Categories Noodles Salad

Time 15m

Number Of Ingredients 17

Ingredients

3 cups green cabbage or Chinese cabbage (, shredded)
3 cups red cabbage (, shredded)
2 large carrots (, julienned)
3 cups bean sprouts
3 green onions (, finely sliced on the diagonal )
1/2 cup coriander / cilantro leaves
1/2 cup mint leaves
1/4 cup Asian Fried Shallots ((optional), to garnish (Note 1))
3 tbsp rice vinegar ((Note 2))
3 tbsp soy sauce ((Note 3))
2 tsp fish sauce (, or more soy (Note 4))
2 tbsp lime juice (, or more rice vinegar (Note 5))
3 tbsp peanut oil ((Note 6))
1 1/2 tbsp sugar (, any type)
1/2 tsp birds eye or other red chilli (, finely minced (optional))
2 garlic cloves (, minced)
3 cups shredded cooked chicken

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

ORIENTAL CRUNCH SALAD

Oriental Crunch Salad image

Make and share this Oriental Crunch Salad recipe from Food.com.

Provided by Bone Man

Categories Salad Dressings

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup slivered almonds
2 tablespoons sesame seeds
16 ounces prepared coleslaw mix
1/2 cup sunflower seeds (unsalted)
6 scallions, finely chopped
1 cup chow mein noodles, crunchy
1 cup canola oil
6 tablespoons white vinegar
4 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon black pepper, freshly milled
1 teaspoon Accent seasoning (optional)

Steps:

Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).

CRUNCHY ORIENTAL SALAD

Crunchy Oriental Salad image

There are many recipes like this out there. This is easy and the dressing is wonderful, flavorful, yet light. Toss with dressing right before you serve.

Provided by Everything Sweet

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces coleslaw mix
4 green onions, chopped
1/4-1/2 cup butter
1 (3 ounce) package oriental-flavor instant ramen noodles (keep the seasoning to the side)
6 ounces sliced almonds (1 small package)
1/4 cup sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
3 tablespoons rice wine vinegar
1/4 teaspoon salt

Steps:

Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.

ASIAN CRUNCH SALAD

Asian Crunch Salad image

A medley of fresh veggies is lightly coated with a dressing of soy sauce, cider vinegar and sesame oil. You can also add carrots for more color, crunch and nutrition.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup cherry tomatoes
1/2 cup fresh snow peas
2 green onions, thinly sliced
1/2 cup sliced water chestnuts, drained
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon cider vinegar
1 tablespoon sesame oil
3/4 teaspoon sugar
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon olive oil
Dash pepper

Steps:

In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts., In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

TURKEY SALAD CROISSANTS

Turkey Salad Croissants image

When she wants to feed her family without heating up the kitchen, Kim Due of Friend, Nebraska turns to this tasty sandwich filling. "I keep the creamy crunchy mixture on hand for lunches and after-school snacks," she says. "It's a great way to use up leftover turkey and make the most of garden-fresh vegetables.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups cubed cooked turkey
1/2 cup chopped celery
1/2 cup chopped cashews
1/2 cup mayonnaise
1/4 cup coarsely chopped radishes
2 tablespoons chopped green onions
2 tablespoons diced pimientos
1 tablespoon lemon juice
1 teaspoon dill weed
1 teaspoon seasoned salt
Lettuce leaves
6 croissants, split

Steps:

In a large bowl, combine the first 10 ingredients. Place lettuce and 2/3 cup turkey salad on each croissant.

Nutrition Facts :

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