VEGAN SOBA NOODLE SALAD WITH SESAME AND CITRUS
I was first introduced to soba noodles by my sister-in-law, who loves to make them with just tamari and green onion for seasoning. I like to use them in all kinds of vegan recipes, especially fresh salads with a flavorful dressing. Soba noodles are made with buckwheat, which is gluten-free and can be found in the Asian section of the grocery store, or Chinatown. The longer the dressing sits, the better it will be, so make it ahead of time if you can.
Provided by Heather: Healthy Vegan Recipes
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
- Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
- Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 90.2 g, Fat 19.1 g, Fiber 13.8 g, Protein 16.7 g, SaturatedFat 2.9 g, Sodium 989 mg, Sugar 8 g
CITRUS SESAME SALAD
I use this as a first course or appetizer. Section the fruit in the morning, store in a plastic bag with juice, refrigerate then serve at night. I prefer the taste of peanut butter to the tahini. Refreshing palate cleanser.
Provided by Tebo3759
Categories Fruit
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend together yogurt, peanut butter& honey.
- Line 8 plates with butter lettuce.
- Arrange fruit over lettuce.
- Drizzle dressing over fruit.
- Sprinkle with sesame seeds.
Nutrition Facts : Calories 162.2, Fat 6.2, SaturatedFat 1.4, Cholesterol 3, Sodium 39.8, Carbohydrate 25.4, Fiber 2.7, Sugar 12.3, Protein 4.8
CITRUS SESAME NOODLE SALAD
This is refreshing, colorful, pasta salad that is low calorie and heart healthy. Want to turn this salad into a main course? Just add some cooked shrimp, chicken, or pork.
Provided by ScoutDad450
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to he package directions and drain it. Immediately rinse the pasta under cold running water and drain it again.
- In a large bowl, toss together the pasta, snow peas, summer squash, carrots, and bok choy.
- to make the dressing, combine the orange juice, honey, vinegar, sesame oil, and salt in a small bowl and vigorously whisk the mixture. Slowly pour in the olive oil, whisking all the while.
- Pour enough dressing over the pasta and vegetables to coat them lightly, then toss them again. Just before serving, top the salad with orange sections and a sprinkling of toasted seasme seeds.
CITRUS SALAD WITH TAHINI AND CASHEW-SESAME CRUNCH
This beautiful salad is a great way to highlight citrus, using the flesh, along with the zest and juice. Creamy tahini, pleasantly bitter radicchio, crunchy cashews and refreshing mint round out the dish.
Provided by Elena Besser
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the cashew-sesame crunch: Heat the olive oil in a medium heavy-bottomed skillet over medium heat until shimmering, 1 to 2 minutes. Add the cashews, stirring continuously, until lightly golden, 1 to 2 minutes. Add the sesame seeds and crushed red pepper. Cook, stirring continuously, until the nuts are golden and the mixture is fragrant, 1 to 2 minutes.
- Remove from the heat and stir in the maple syrup. Season with kosher salt. Set aside to cool.
- Meanwhile, make the salad: Combine the tahini with the orange zest and lemon zest in a medium bowl. Add half of the orange juice and half of the lemon juice. Slowly whisk in 1/4 cup water until the sauce is smooth and fluffy. Season with kosher salt. Set aside.
- Cut the ends off the 3 remaining oranges. Stand each orange on one end and cut away the peel and white pith, following the contour of the fruit with a very sharp paring knife. Work from top to bottom, rotating the orange as you go. Slice the oranges into 1/4-inch-thick rounds and discard any seeds. Set aside.
- Thinly slice the radicchio with a mandoline or sharp knife and transfer to another medium bowl. Add the olive oil and the remaining lemon juice and orange juice and toss until combined.
- Spread the tahini sauce on a serving platter to fully cover the surface. Arrange the orange slices on top and sprinkle with sea salt. Mound the radicchio on top in a generous pile and sprinkle with sea salt. Scatter the mint leaves and cashew-sesame crunch over the top.
SESAME CITRUS DRESSING
Make and share this Sesame Citrus Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Pour orange juice into a small saucepan over medium-high heat and bring to a boil.
- Reduce heat and add garlic and mustard and simmer until reduced by half. Remove from heat, let cool and transfer to blender.
- Add vinegar, orange zest, sesame oil, sesame seeds, salt, pepper and cayenne and blend for 30 seconds to combine.
- Drizzle in oil. Taste and adjust seasonings.
Nutrition Facts : Calories 788.3, Fat 84.8, SaturatedFat 11.7, Sodium 378.7, Carbohydrate 8.9, Fiber 1.1, Sugar 5.3, Protein 1.3
BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
- Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
- Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
- Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
- Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.
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