Asian Crunch Salad Recipes

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

CRUNCHY CHINESE SALAD

Crunchy Chinese Salad image

Provided by Food Network

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

Steps:

First mix cabbage and onions in a large bowl, set aside.
Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
Toss together all salad ingredients and add dressing, just before serving.

ASIAN SALAD

Asian Salad image

This salad is appreciated by everyone because of its unique blend of flavors.

Provided by Juanita Peek

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
½ cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
¾ cup vegetable oil
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons soy sauce

Steps:

In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g

SKINNY CRUNCHY ASIAN SALAD

Skinny Crunchy Asian Salad image

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

Ingredients

1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2 cups coarsely chopped fresh baby spinach leaves

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

Crunchy Asian Chicken Salad image

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

Ingredients

4 frozen breaded chicken tenders (about 8 ounces)
1/3 cup mayonnaise
3 tablespoons honey
2 tablespoons rice vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sesame oil
1 package (10 ounces) hearts of romaine salad mix
1 package (14 ounces) coleslaw mix
1/4 cup crispy chow mein noodles
1/3 cup sliced almonds, toasted

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

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

CRUNCHY ASIAN SESAME SALAD

Crunchy Asian Sesame Salad image

This salad is great. Light, crunchy and pleasantly nutty. After graduating from college this past May and being home looking for a job I got sick of eating the same things everyday so I threw this together for something lighter. I've included what I use below, but this salad lends itself to be pretty flexible. Would be great with sliced grilled chicken on top or shrimp might be good too, with a little squeeze of lime. One warning: this makes quite a lot of salad so unless you are feeding a crowd I wouldn't put the dressing on all of the salad at once... it won't keep (soggy lettuce, soggy crunchies, etc). A good solution would be to bag up single serving portions in ziplock baggies and then top with dressing and crunchies when ready to serve. You could even put them straight into the bag and shake to mix it up before putting on a plate.

Provided by Steph.K

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 head iceberg lettuce, chopped
1/2 head cabbage, chopped (regular)
1 romaine lettuce hearts, chopped
1 1/4 cups shredded carrots (pre-shredded from the store for crunch. If unavailable, 3-4 carrots peeled and sliced into matchstic)
1/2 red onion, sliced thin
red bell pepper, sliced into thin matchsticks
1 cup monterey jack cheese, shredded
chinese rice noodles (crunchy, like chow mien but thinner)
slivered almonds
toasted sesame seeds (we get these pretoasted in the store from the chinese food department)
kraft light toasted sesame dressing

Steps:

Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
Top with dressing and enjoy!

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