Asian Peanut Tossed Salad Recipes

ASIAN BROWN RICE AND PEANUT SALAD TOSS

This is a very nice tasting & different salad found in Famous Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING.' Preparation time DOES NOT INCLUDE the 30-40 minutes needed for rice to cool to room temperature.

Provided by Sydney Mike

Categories Brown Rice

Time 36m

Yield 6 serving(s)

Number Of Ingredients 12

Asian Brown Rice and Peanut Salad Toss image

Steps:

In small saucepan, bring water to boil over high heat.
Stir in rice, & return to boil.
Reduce heat to low, cover & simmer 25 minutes or until rice is tender & liquid is absorbed.
With fork, fluff rice & spread out on greased baking sheet.
Cool to room temperature, about 30-40 minutes.
Meanwhile, place large skillet over medium-high heat.
Add peanuts & stirring frequently, toast 3-4 minutes, or until fragrant & beginning to lightly brown.
Place in medium bowl.
Add water chestnuts, snow peas, onion, bell pepper & cranberries, then add cooled rice.
In small bowl, combine vinegar, honey, soy sauce & pepper flakes.
Add to rice mixture, then toss to coat.

Nutrition Facts : Calories 242.8, Fat 7.9, SaturatedFat 1.1, Sodium 458.3, Carbohydrate 38.8, Fiber 4.1, Sugar 11.7, Protein 6.8

Ingredients

1 1/2 cups water
3/4 cup brown rice, uncooked
3 ounces dry roasted peanuts
1 (8 ounce) can sliced water chestnuts, drained
3 ounces frozen snow peas, thawed, patted dry
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
1/4 cup dried sweetened cranberries
2 tablespoons cider vinegar
2 tablespoons honey
2 tablespoons light soy sauce
1/4 teaspoon dried red pepper flakes

THAI SALAD WITH PEANUT DRESSING

This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 17

Thai Salad with Peanut Dressing image

Steps:

In a large bowl, toss salad greens and next 7 ingredients. For dressing, in a small bowl, whisk the first eight ingredients. Add to salad mixture and toss to coat. Divide mixture between four plates; top with peanuts and jalapenos if desired.

Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

2 cups spring mix salad greens
1/2 cup fresh cilantro leaves
1 small napa cabbage, shredded
1 small cucumber, sliced
1 small red onion, julienned
2 small carrots, shredded
2 green onions, sliced
1/4 cup creamy peanut butter
3 tablespoons hot water
1 tablespoon lime juice
1 tablespoon sesame oil
1 tablespoon fish sauce
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper flakes
1 small garlic clove, minced
1/4 cup dry roasted peanuts
Jalapeno pepper slices, optional

ASIAN SHRIMP AND NOODLE SALAD

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

Asian Shrimp and Noodle Salad image

Steps:

Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

Ingredients

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

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Web Apr 20, 2020 Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 …
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Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased rimmed baking sheet. Toast for 4 to 6 minutes, until fragrant and crisp. Toss once halfway through and do not walk away during the last few minutes of cooking (TRUST ME). Immediately remove to a small bowl or plate (or if your salad is ready to go, you can add them directly to the serving bowl).
In a medium mixing bowl or large liquid measuring cup, whisk together the dressing ingredients: rice vinegar, honey, soy sauce, peanut butter, and ginger. Pour enough over the salad to moisten it. Toss to coat. Assess the amount of dressing and add more as desired. Add the almonds and give the salad a final, light toss. If time allows, let marinade for 30 minutes prior to serving. Enjoy!

Asian Peanut Tossed Salad Recipes

ASIAN BROWN RICE AND PEANUT SALAD TOSS

This is a very nice tasting & different salad found in Famous Brand Name Recipes cookbook 'WHOLE-WHEAT COOKING.' Preparation time DOES NOT INCLUDE the 30-40 minutes needed for rice to cool to room temperature.

THAI SALAD WITH PEANUT DRESSING

This Thai salad is very fresh and flavorful. The peanut garnish adds a satisfying crunch. -James Schend, Taste of Home Deputy Editor

ASIAN SHRIMP AND NOODLE SALAD

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

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