Asian Salad With Sauteed Ginger Sesame And Garlic Recipes

ASIAN CHOPPED SALAD WITH SESAME GINGER DRESSING

Asian Chopped Salad with Sesame Ginger Dressing image

Asian Chopped Salad with Sesame Ginger Dressing - So light & refreshing, yet so satisfying! Plus, it's SO easy to put together and you won't need to cook anything!

Provided by Melissa Huggins

Time 20m

Number Of Ingredients 16

Ingredients

2 tablespoons low sodium tamari ((sub soy))
3 1/2 tablespoons rice vinegar
1 1/2 tablespoons toasted sesame oil
1 tablespoon agave
1 clove garlic (, minced)
1/2 tablespoon ginger (, minced)
2 1/2 tablespoons liquid from canned mandarin oranges
1 tablespoon sesame seeds
1 cup frozen shelled edamame (, thawed )
1 large head (12 oz) romaine lettuce (, shredded (about 7 cups))
1 1/2 cups red cabbage (, shredded)
1 1/2 cups carrots (, julienne (matchstick) or shredded)
1/3 cup green onions (, sliced thin)
1/2 cup sliced almonds (, raw or toasted )
1 10 oz can mandarin oranges (, reserve liquid)
1/2 cup crispy noodles ((for topping))

Steps:

Add all ingredients to a small bowl and whisk to combine well. Taste and adjust seasoning as needed (add a pinch of salt if desired). Place in the fridge while you wash and cut your veggies. This will give the flavors time to marinate. (* Whisk again before pouring on salad)
To a large mixing bowl, add the lettuce, cabbage, carrots, edamame, almonds, and green onions. Toss to combine well.
If you're ready to serve the salad, add the dressing (*whisk before pouring) and half the oranges. Gently toss to combine. Some of the dressing will settle to the bottom, so if you feel the veggies need more coating, just toss gently again. Top with crispy noodles and the remaining oranges. You can sprinkle on sesame seeds too. Enjoy!

Nutrition Facts : ServingSize 2 cups, Calories 187 kcal, Carbohydrate 17 g, Protein 7 g, Fat 9 g, SaturatedFat 1 g, Sodium 245 mg, Fiber 5 g, Sugar 8 g

ASIAN SALAD RECIPE

Asian Salad Recipe image

This super easy to make Asian salad recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish

Provided by Kristen Stevens

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

2 medium carrots (grated)
1 medium red pepper (finely diced)
2 stalks celery (finely diced)
¼ medium red onion (finely diced)
¼ cup cilantro (chopped)
2 tablespoons toasted sesame seeds
¼ cup roasted peanuts (can sub almonds or cashews)
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons soy sauce (gluten-free if needed)
1 teaspoon grated ginger
1 small garlic clove (grated (preferably with a Microplane))
A pinch of sea salt

Steps:

Combine all the sesame dressing ingredients in a small jar and shake it well.
Add the Asian salad ingredients to a medium-sized bowl.
Pour the dressing over the top and toss to coat.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g

ASIAN SALAD WITH SAUTEED GINGER, SESAME, AND GARLIC

ASIAN SALAD WITH SAUTEED GINGER, SESAME, AND GARLIC image

Categories Salad Shellfish Low Cal

Yield 2 salads

Number Of Ingredients 14

Ingredients

Dressing:
4 tablespoons of canola oil
3 cloves of garlic chopped very finely
1 teaspoon of crushed red pepper (or two fresh chili peppers chopped finely with seeds)
1.5 tablespoons of un-toasted sesame seeds
2 tablespoons of finely chopped ginger
3 tablespoons of soy sauce
1 tablespoon of vinegar
fresh ground pepper (to taste)
Salad
Mixed greens, spinach, or kale
1 medium cucumber, sliced
6 radishes, finely sliced
6-8oz peeled, cooked shrimp

Steps:

Dressing --------- Put canola oil in a pan on medium high heat. When the oil is ready add the garlic (chopped very finely), crushed red pepper (or fresh red chili peppers with seeds), sesame seeds, and fresh ginger. Fry until garlic and sesame seeds are toasty brown and remove from heat. Let cool for a bit (10 minutes). You can also fry some finely chopped scallions and/or replace a tablespoon of canola oil with sesame seed oil if you like. No onions though because they soak up the oil. Put it in a mixing bowl. Add the (if you like low sodium) soy sauce, and vinegar. Add salt fresh ground pepper to taste (it shouldn't need any salt though because of the soy sauce). That makes enough dressing for about two salads. The salad ---------- On a bed of mixed greens (or spinach or kale), add sliced cucumber (about 1/2 per salad serving), finely sliced radishes and shrimp. At this point you can add some fresh finely chopped garlic now too if you like. Put about 4 tablespoons of dressing per salad and toss. Note: You should use the dressing right away, the fried garlic will lose it's crunch if you leave it sitting in the dressing overnight.

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