ASIAN COLESLAW
A great twist on cabbage salad. The peanut butter in the dressing is the secret.
Provided by RRITCHESKE
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
- In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Nutrition Facts : Calories 183.6 calories, Carbohydrate 16.1 g, Fat 12.6 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 2 g, Sodium 513.6 mg, Sugar 10.7 g
ASIAN RICE NOODLE SALAD
The best thing about this salad is how it comes together in no time at all. Asian rice noodles generally cook more quickly than wheat noodles and with the addition of the precut coleslaw mix the prep time is very minimal.
Provided by Lisa Leake
Categories HarperCollins Noodle Salad Rice Side Quick & Easy Vegetarian Peanut Cabbage Ginger Dinner
Yield Seres 5-6 as a side dish
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
- In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
- Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
COLD ASIAN BROWN RICE SALAD
I got this recipe from a friend who wrote it out for me from memory but never told me where it came from. It is a yummy blend of brown rice, veggies and my favorites- garlic and sesame oil. Serve it cold- we eat it at our summer beach bar-b-ques with grilled chicken. Yummm! Note: My friend recommened you start with 1 tsp sesame oil and add more to taste. Also- don't even think of trying to subsitute any other vinegar for the rice wine vinegar :0)
Provided by kda949
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the brown rice according to package. Or try it the way my friend says she makes it- boil it like pasta in a couple quarts of water and drain! I haven't tried this yet- let me know how it works.
- Meanwhile, prepare dressing and veggies.
- Toss rice with dressing and cool in fridge.
- Once cooled, add veggies and toss.
- If not serving right away, reserve peanuts until just before serving so they will not get soggy.
- Serve cold.
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CRUNCHY THAI PEANUT & QUINOA SALAD - COOKIE AND KATE
From cookieandkate.com
4.9/5 (305)Calories 336 per servingCategory Salad
- Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
- Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
- In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.
- This salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.
THAI CRUNCH SALAD WITH PEANUT DRESSING - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 30 minsCategory SaladsCalories 282 per serving
- 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.
CRUNCHY PEANUT ASIAN CUCUMBER SALAD (15 MINUTES)
From sweetpeasandsaffron.com
5/5 (1)Calories 108 per servingCategory Side Dish
- In a jar or salad dressing shaker, add the rice vinegar, maple syrup, sesame oil, garlic, salt and pepper. Shake to combine.
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From wellplated.com
4.9/5 (25)Total Time 20 minsCategory Main Course, Salad, Side DishCalories 256 per serving
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
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