ASIAN CRUNCH SALAD
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
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
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
CRUNCHY ASIAN CHICKEN SALAD
I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.
Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.
CRUNCHY ASIAN SALAD
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
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
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RAMEN SALAD {CRUNCHY ASIAN RAMEN NOODLE SALAD} – …
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- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
- In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
- In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.
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