ASIAN CUCUMBER-ZUCCHINI SALAD
Add quick crunch and flavor to your meal with this refreshing salad dressed with Asian-inspired rice wine vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Yield 5
Number Of Ingredients 6
Steps:
- Spread sesame seed in 8-inch skillet; cook and stir over medium-low heat for about 5 minutes or until golden brown, stirring constantly. Remove seed from skillet; set aside.
- Quarter cucumber and zucchini lengthwise; cut into 1/2-inch thick slices.
- In small bowl, combine soy sauce, vinegar and sugar; mix well. Add cucumbers and zucchini; toss gently until well coated. Sprinkle with sesame seed.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 470 mg, Sugar 2 g
ASIAN ZUCCHINI CUCUMBER NOODLE SALAD
Asian Zucchini Cumber Noodle Salad makes a healthy, gluten-free noodle dish that is flavorful, bright and great served as a main dish or side dish.
Provided by Kelly
Categories Main Course Salad Side Dish
Time 15m
Number Of Ingredients 15
Steps:
- In a large bowl, whisk together the lime juice, almond butter, grated ginger, rice wine vinegar and sesame oil.. Season to taste with chili flakes, salt, and pepper.
- Peel the zucchini, cucumbers and carrots. Use a spiralizer, julienne peeler or mandolin to turn the zucchini, cucumber, and carrots into "noodles." Add to the large bowl with the dressing along with the bell peppers, purple cabbage, cilantro and Thai basil.
- Toss everything well. Garnish with peanuts and more Thai basil and cilantro if desired.
Nutrition Facts : ServingSize 1 serving (1/2 recipe), Calories 317 kcal, Carbohydrate 25 g, Protein 12 g, Fat 20 g, SaturatedFat 4 g, Sodium 195 mg, Fiber 7 g, Sugar 14 g
SPICY ASIAN CELLOPHANE NOODLE SALAD
Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
Provided by SUMMER530
Categories Salad 100+ Pasta Salad Recipes Asian Pasta Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
- Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
- With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
- Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
- In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.
Nutrition Facts : Calories 448.6 calories, Carbohydrate 67.5 g, Cholesterol 186 mg, Fat 13.6 g, Fiber 3.8 g, Protein 18.3 g, SaturatedFat 2.6 g, Sodium 1125.5 mg, Sugar 9.9 g
ZUCCHINI CUCUMBER SALAD
This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.
Provided by Vickie Spencer
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.
Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g
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