Asian Peanut Tossed Salad Recipes

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ASIAN NOODLE SALAD



Asian Noodle Salad image

Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.

Provided by Erin Clarke / Well Plated

Categories     Main Course     Salad     Side Dish

Time 20m

Number Of Ingredients 13

8 ounces long thin whole wheat pasta noodles
24 ounces Mann's Broccoli Cole Slaw (2 12-ounce bags)
4 ounces grated carrots
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
3 tablespoons honey
3 tablespoons creamy peanut butter
2 tablespoons low-sodium soy sauce (gluten free if needed)
1 tablespoon Sriracha pepper sauce ( or garlic chile sauce, plus additional to taste)
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
3/4 cup roasted unsalted peanuts, (roughly chopped)
3/4 cup fresh cilantro (finely chopped)

Steps:

  • Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
  • While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g

THAI SALAD WITH PEANUT DRESSING



Thai Salad with Peanut Dressing image

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

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

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

ASIAN BROWN RICE AND PEANUT SALAD TOSS



Asian Brown Rice and Peanut Salad Toss image

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

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

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

JAPANESE PEANUT SALAD DRESSING



Japanese Peanut Salad Dressing image

Serve this wonderful dressing over your next tossed green salad for a delicious accompaniment for any Asian meal. I discovered this on AllRecipes.

Provided by Bev I Am

Categories     Salad Dressings

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup canola oil
6 tablespoons rice wine vinegar
6 green onions, sliced fine
1/4 cup peanuts, chopped
1/4 cup toasted sesame seeds
1/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Combine all ingredients in a jar with a tight fitting lid.
  • Shake well to combine.
  • Store in refrigerator until use.

Nutrition Facts : Calories 143.5, Fat 12.9, SaturatedFat 1.2, Sodium 293, Carbohydrate 6.5, Fiber 1.1, Sugar 4.5, Protein 1.8

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