Asian Salad With Wasabi Dressing Recipes

WASABI DRESSING AND WATERCRESS SALAD WITH CUCUMBER

Steps:

• If watercress comes with long stems rather than in sprigs, cut them in half or into three pieces so that they can be picked up more easily.
• Cut the cucumber vertically to quarters into sticks. Then cut each stick to 2cm pieces perpendicular to the first cut.
• Add watercress and cucumber pieces to a bowl.
• Add the Wasabi Dressing ingredients to a small jar and shake well until sugar is dissolved and there are no lumps of wasabi paste.
• Add the dressing to the bowl of vegetables and dress well.
• Transfer to a serving bowl.

ASIAN SALAD WITH WASABI DRESSING

Steps:

• In a small bowl, whisk the wasabi sauce, soy sauce, rice vinegar, sesame oil, garlic and ginger. In a large bowl or deep platter, layer the lettuce, cabbage, scallions, cilantro, straw mushrooms and bean sprouts. Drizzle on dressing, use as much as desired. Nutrition note: I try and keep my dressings light, so I actually only used half the amount listed, but I know it wouldn't be enough for many people and it is still just a little over 100 calories for the salad.

ASIAN SALAD WITH WASABI-MUSTARD DRESSING

Steps:

• Combine vinegar and wasabi mustard and stir until wasabi dissolves.
• Add Maggi seasoning and seasme oil and whisk until smooth.
• Add conola or vegetable oil and whisk until emulsified.
• Adjust flavors, adding more wasabi for ahotter sauce, more vinegar for an acidic sauce.
• Toss spinach, broccoli slaw, water chestnuts, bell pepper and green onions with enough dressing to lightly coat.
• Divide evenly on four salad plates and garnish with almonds.

ASIAN CHICKEN SALAD WITH WASABI DRESSING

Steps:

• In a large saucepan, cover the chicken breasts with water and bring to a gentle simmer; cook over moderately low heat until the chicken is white throughout, about 12 minutes.
• Transfer the poached chicken breasts to a plate and let stand until cooled slightly, about 10 minutes.
• Meanwhile, in a small bowl, whisk the mayonnaise with the rice vinegar, wasabi powder, Asian sesame oil and 1 1/2 tablespoons of water and season with salt and pepper.
• In a large serving bowl, toss the lettuce with the Asian pear slices, cucumber, scallions, bean sprouts and 2/3 cup of the wasabi dressing.
• Slice the chicken breasts crosswise 1/4 inch thick and lay the slices on top of the salad.
• Spoon the remaining wasabi dressing over the chicken breasts, sprinkle with the chopped wasabi peas and.
• Serve at once.

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

ASIAN BROWN RICE AND VEGETABLE SALAD

Steps:

• In a medium saucepan, stir together the water, 2 tablespoons vinegar, brown sugar, and gingerroot. Bring to a simmer over medium-high heat, stirring occasionally.
• Stir in the rice. Reduce the heat and simmer, covered, for 10 minutes. Remove the pan from the heat. Let stand, covered, for 5 minutes. Fluff the rice with a fork. Let the mixture cool in the pan, uncovered, for 5 to 10 minutes.
• Meanwhile, in a small bowl, whisk together the broth, remaining 1 tablespoon vinegar, soy sauce, oil, and wasabi. Set aside.
• For each serving, make a single layer of spinach on a salad plate, followed in order by a layer each of rice, broccoli slaw, and walnuts. Drizzle about 2 tablespoons of dressing over each salad.
• Add small amounts of wasabi paste to various dishes, such as salad dressings, marinades, and sauces, to enhance the flavor without adding sodium. Just proceed carefully-wasabi, sometimes called Japanese horseradish, is fiery!
• If the produce section of your grocery store has only large pieces of gingerroot, it is appropriate to break off what you need. Use a spoon, knife, or vegetable peeler to remove the skin before grating, slicing, or finely chopping the flesh.
• (Per serving)
• Calories: 150
• Total fat: 4.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 2.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 110mg
• Carbohydrates: 24g
• Fiber: 3g
• Sugars: 4g
• Protein: 4g
• Calcium: 24mg
• Potassium: 248mg
• 1 1/2 starch
• 1/2 fat