Asianherbsalad Recipes

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ASIAN HERB SALAD



Asian Herb Salad image

Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

Provided by Sharon123

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

4 ounces arugula leaves (or spinach)
4 ounces mint leaves
4 ounces fresh basil leaves
4 ounces cilantro leaves
1 ounce chervil, leaves (or parsley)
1/2 cup canned bamboo shoot
2 shallots, peeled, halved, finely sliced (or 1/4 cup green onions, finely sliced)
1 tablespoon rice vinegar
1 teaspoon sugar (or honey)
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon mirin (or sherry)
sea salt
fresh ground black pepper

Steps:

  • Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
  • Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
  • To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
  • Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
  • Serve with chopsticks. Enjoy!

Nutrition Facts : Calories 131.5, Fat 8.8, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 11.9, Fiber 4.2, Sugar 2.6, Protein 4.8

HERB SALAD



Herb Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish

Steps:

  • In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
  • In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

ASIAN SALAD



Asian Salad image

This salad is appreciated by everyone because of its unique blend of flavors.

Provided by Juanita Peek

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 10

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
½ cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
¾ cup vegetable oil
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons soy sauce

Steps:

  • In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
  • In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
  • In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g

ASIAN CHICKEN SALAD



Asian Chicken Salad image

"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 14

1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
1/4 cup canola oil
1/4 cup ketchup
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 medium head iceberg lettuce, torn
2 cups cubed cooked chicken
1 cup salted cashews
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 can (3 ounces) chow mein noodles
2 green onions, chopped

Steps:

  • In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.

Nutrition Facts : Calories 320 calories, Fat 18g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 335mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 3g fiber), Protein 13g protein.

ASIAN CHICKEN SALAD



Asian Chicken Salad image

A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.

Provided by D

Categories     Salad     Green Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil
¼ cup vegetable oil
3 tablespoons rice vinegar
1 (8 ounce) package dried rice noodles
1 head iceberg lettuce - rinsed, dried, and chopped
4 boneless chicken breast halves, cooked and shredded
3 green onions, chopped
1 tablespoon sesame seeds, toasted

Steps:

  • Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
  • To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
  • In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g

ASIAN-STYLE GRILLED BEEF SALAD



Asian-Style Grilled Beef Salad image

Use leftovers from our Spiced Steak Kebabs to make this Thai-inspired salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 9

2 tablespoons vegetable oil
4 1/2 teaspoons fresh lime juice (from 2 limes)
1 tablespoon fish sauce
1 Thai chile, thinly sliced
4 reserved Spiced Steak Kebabs
1 head butter lettuce, leaves torn into bite-size pieces
1/4 cup packed fresh mint leaves
2 scallions, thinly sliced
1/2 cup roasted salted peanuts, chopped

Steps:

  • In a small bowl, combine vegetable oil, lime juice, fish sauce, and chile.
  • Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large bowl with lettuce, mint leaves, and scallions. Add dressing and toss to coat. Top with peanuts and serve.

Nutrition Facts : Calories 425 g, Fat 33 g, Fiber 3 g, Protein 26 g, SaturatedFat 5 g

ASIAN SALAD DRESSING



Asian Salad Dressing image

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

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