Asian Greens And Radish Salad With Sesame Dressing Recipes
ASIAN SESAME DRESSING
A fantastic standby dressing to have on hand because it keeps for 3 weeks! Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads. It's also a terrific dressing to make steamed vegetables so much tastier. Finish with a sprinkle of fresh sesame seeds and sliced greens onions!
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 3m
Number Of Ingredients 10
Steps:
- Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
- Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
- Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
- Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.
Nutrition Facts : ServingSize 17 g, Calories 52 kcal, Carbohydrate 1.4 g, Protein 0.2 g, Fat 5.8 g, SaturatedFat 0.8 g, Sodium 226 mg, Sugar 1.1 g
ASIAN SALAD WITH SESAME DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
- Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING
Provided by Tyler Florence
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
Nutrition Facts : Calories 107 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 23 grams, Fiber 8 grams, Protein 5 grams, Sugar 4 grams
CRUNCHY ASIAN SESAME SALAD
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
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!
CARROT GREENS SALAD WITH SESAME SEEDS
This is a great, healthy Asian salad recipe that helps use up all those greens from summer carrot yields.
Provided by Cookiemonster
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 9h15m
Yield 6
Number Of Ingredients 7
Steps:
- Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
- Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
- Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
- Cover greens and refrigerate to marinate at least 1 hour before serving.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Fat 10.7 g, Fiber 12.5 g, Protein 6.7 g, SaturatedFat 1.1 g, Sodium 340.1 mg, Sugar 18.9 g
ASIAN GREENS AND RADISH SALAD WITH SESAME DRESSING
We don't use much sesame oil in our cooking, but we love how a little bit gives your whole dish a nice nutty flavor. We were playing around with trying to re-create an Asian salad dressing we had in a restaurant when we struck gold with this combo. But don't limit it to when you're cooking up Asian-inspired food. It's also great with tangy dishes like Double Orange Pork Chops (page 24) and Broiled Tuna with Pineapple-Chipotle Salsa (page 57).
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sesame oil, garlic, salt, and pepper.
- In a large bowl, combine the greens and radishes. Add the dressing and toss well.
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