Asian Salad With Sriracha Peanut Dressing 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

ASIAN CHICKEN SALAD WITH PEANUT DRESSING



Asian Chicken Salad with Peanut Dressing image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1 cup frozen shelled edamame
2 oranges
1/3 cup creamy peanut butter
2 tablespoons plus 1 teaspoon low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Sriracha
Freshly ground pepper
1/2 large head iceberg lettuce, chopped
2 cups watercress, trimmed
1 cup crunchy chow mein noodles
2 1/2 cups shredded rotisserie chicken (about 12 ounces)
1 cup shredded carrots (about 2 carrots)

Steps:

  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
  • Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
  • Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

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