Asian Herb Salad Recipes

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ASIAN HERB SALAD



Asian Herb Salad image

Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

Provided by Sharon123

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces arugula leaves (or spinach)
4 ounces mint leaves
4 ounces fresh basil leaves
4 ounces cilantro leaves
1 ounce chervil, leaves (or parsley)
1/2 cup canned bamboo shoot
2 shallots, peeled, halved, finely sliced (or 1/4 cup green onions, finely sliced)
1 tablespoon rice vinegar
1 teaspoon sugar (or honey)
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon mirin (or sherry)
sea salt
fresh ground black pepper

Steps:

  • Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
  • Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
  • To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
  • Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
  • Serve with chopsticks. Enjoy!

Nutrition Facts : Calories 131.5, Fat 8.8, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 11.9, Fiber 4.2, Sugar 2.6, Protein 4.8

HERB SALAD



Herb Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.

ASIAN SHORT RIBS WITH HERB SALAD



Asian short ribs with herb salad image

A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.

Provided by Barney Desmazery

Categories     Main course

Time 1h20m

Number Of Ingredients 19

large piece of ginger , finely chopped
large pack coriander , stalks and leaves separated
1 red onion , finely chopped
3 garlic cloves , crushed
1 tbsp vegetable oil
4 beef short ribs
1 tsp golden caster sugar
1 tbsp soy sauce
50ml oyster sauce
500ml chicken stock
3 star anise
2 tbsp Chinese black rice wine vinegar
cooked basmati rice , to serve
1 Thai red chilli , chopped
coriander leaves (from the pack above)
small pack mint leaves
1 shallot , finely sliced
juice 1 lime
1 tsp Thai fish sauce

Steps:

  • In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
  • Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.9 milligram of sodium

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

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

AMAZING ASIAN CHICKEN SALAD



Amazing Asian Chicken Salad image

This is a little like a slaw. I came up with this really wanting Asian Chicken Salad and I got something even better. This recipe is really something. Top with crispy noodles and enjoy!

Provided by emilyk

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h35m

Yield 6

Number Of Ingredients 17

¼ cup rice vinegar
¼ cup sesame oil
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons white sugar
2 tablespoons ground ginger
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon ground coriander
2 teaspoons prepared yellow mustard
4 skinless, boneless chicken breast halves
¼ medium head shredded green cabbage
¼ medium head shredded red cabbage
2 large carrots, shredded
3 green onions, chopped
½ bunch cilantro, coarsely chopped leaves
½ cup slivered almonds

Steps:

  • Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
  • Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
  • Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
  • To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 16.5 g, Cholesterol 45.6 mg, Fat 17.3 g, Fiber 4.2 g, Protein 22.2 g, SaturatedFat 2.3 g, Sodium 390.9 mg, Sugar 8.8 g

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