Chinese Style Corn Salad Recipes

CHANG'S CRISPY NOODLE SALAD

Chang's Crispy Noodle Salad image

This back-of-packet salad from the packet of Chang's Crispy Noodles is an Aussie staple! I've tweaked the dressing slightly to make it less oily and reduce the sugar, and it's still just as good in my opinion.Serve with everything - it might have Asian roots, but it appears at every backyard BBQ alongside snags, steaks and kebabs!

Provided by Nagi

Number Of Ingredients 9

Ingredients

1 Chinese cabbage (wombok), or 1/2 a giant one ((Note 1))
100g/ 3.5oz Chang's crispy noodles ((store bought, the fine ones not chunky ones, Note 2))
5 green onions (, finely sliced on the diagonal)
100g/ 3.5oz slivered almonds
4 tbsp white vinegar ((just ordinary vinegar, nothing fancy!))
2 tbsp white sugar ((or brown))
2 tbsp soy sauce (, all purpose or light, NOT dark soy sauce)
2 tsp sesame oil (, toasted (brown, not yellow untoasted))
5 tbsp olive oil

Steps:

Toast almonds: Lightly toast the slivered almonds in a small skillet over medium heat until lightly browned (no oil). Remove immediately and let cool.
Dressing: Shake Dressing ingredients in a jar until sugar is dissolved. (This keeps for 3 weeks!)
Shred cabbage: Cut cabbage (see photos in post, helpful): cut 1 slit down the middle lengthwise (or 2, if it's giant like the one I used). Then finely slice so it's shredded. Just use the top 1/2 - 2/3, mostly leafy part. Reserve the thick crunchy white part for another use (excellent in stir fries!).
Toss everything except crispy noodles: Place cabbage in a big bowl with toasted almonds and green onions. Pour over Dressing, toss well.
Add crispy noodles! Toss through noodles just before serving so they stay crisp!

TRISHIE'S CHINESE-STYLE SALAD DRESSING

Trishie's Chinese-Style Salad Dressing image

A great salad dressing for crunchy salad vegetables such as peppers, sweet corn, red onion, bean sprouts, cherry tomatoes... anything you like really.

Provided by Trishie

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

½ cup red wine vinegar
11 tablespoons extra-virgin olive oil
1 tablespoon hoisin sauce
1 tablespoon honey
¼ teaspoon minced garlic
salt and ground black pepper to taste

Steps:

Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

Nutrition Facts : Calories 183.9 calories, Carbohydrate 4.1 g, Cholesterol 0.1 mg, Fat 18.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 32.4 mg, Sugar 2.7 g

BABY CORN SALAD

Baby Corn Salad image

This is a delicious salad my fiancé created. Amounts are approximate, and you can vary the amounts of ingredients according to how much salad you'd like to make.

Provided by cookiemaker

Categories Greens

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 cups lettuce, any kind
1/4 cup carrot, shredded
1/4 cup baby corn, cut into bite sized pieces
10 Club crackers, crushed
4 tablespoons ranch dressing

Steps:

Combine all the ingredients and toss.
You could substitute a different kind of dressing or a different kind of crackers, according to your preferences.

Nutrition Facts : Calories 275.8, Fat 20.9, SaturatedFat 3.5, Cholesterol 9.9, Sodium 522.5, Carbohydrate 20.8, Fiber 2, Sugar 4.1, Protein 2.9

CHINESE VEGETABLE SALAD

Chinese Vegetable Salad image

I found this recipe in a June 1981 issue of Bon Appetit. It was in the "Cooking Class" feature and the class was on Easy Chinese Barbeque. It makes 4 to 6 main course servings or,if doubled, makes 10 buffet course serving. Other vegetables may be added such as baby ears of corn, blanched broccoli florets,water chestnuts,red bell pepper, sliced fresh mushrooms etc.

Provided by Leslie in Texas

Categories < 60 Mins

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb snow peas, strings removed
2 medium cucumbers, peeled and cut into slices 1/4 inch thick
1 small celery, peeled and cut into 2-inch matchsticks
2 tablespoons vegetable oil
1 1/2 teaspoons chinese chili paste with garlic (or to taste)
1/4 cup light soy sauce
1/4 cup white vinegar
3 tablespoons sesame oil
2 tablespoons sugar

Steps:

Bring large pot of water to boil.
Add snow peas and parboil 30 seconds.
Drain,rinse under cold water and drain again.
Combine with cucumbers and celery in large serving bowl.
For Dressing.
Heat 2 tablespoons vegetable oil in small skillet.
Add chili paste and stir-fry until heated.
Add remaining ingredients and mix well.
One hour before serving, toss vegetables with dressing.
Cover and refrigerate until serving time.
* If using fresh broccoli, parboil for 30 seconds.

Nutrition Facts : Calories 223.9, Fat 17.2, SaturatedFat 2.4, Sodium 1033.9, Carbohydrate 15.2, Fiber 1.7, Sugar 10.4, Protein 3.7

SAVOY CABBAGE SALAD

Savoy Cabbage Salad image

This Savoy Cabbage Salad combines fresh, crunchy savoy cabbage with corn, peas, and a creamy, healthy homemade ranch dressing - for a quick, simple, flavorful side salad to tons of meals! It's also a delicious savoy cabbage slaw (with a twist) to bring to picnics and potlucks, too!

Provided by Olena Osipov

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 lb savoy cabbage ((4 cups) finely shredded)
2 cups corn (canned, cooked or frozen (thawed))
1 cup peas (fresh or frozen (thawed))
1 cup plain regular or Greek yogurt (2+% fat)
2 tbsp water or milk (if using Greek yogurt)
1 tbsp white, white wine or apple cider vinegar
1/2 cup fresh dill (finely chopped)
1 small garlic clove (grated)
1/2 tsp onion powder
3/4 tsp salt
1/2 tsp Ground black pepper

Steps:

In a small bowl, add yogurt, water (if using Greek yogurt), vinegar, dill, garlic, onion powder, salt and pepper. Stir well and set aside.
In a large bowl, add savoy cabbage, corn and peas.
Pour dressing over vegetables, gently toss with tongs until combined.
Best served cold.

Nutrition Facts : ServingSize 1 cup, Calories 113 kcal, Sugar 7 g, Sodium 328 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 21 g, Fiber 5 g, Protein 8 g, Cholesterol 2 mg

CHINESE-STYLE CORN SALAD

Chinese-Style Corn Salad image

Provided by Nina Simonds

Categories dinner, easy, quick, side dish

Time 25m

Yield 4 servings as a side dish

Number Of Ingredients 6

Ingredients

3 cups fresh cooked corn kernels, cut from the cob while warm
1 1/2 tablespoons sesame oil
1 1/2 tablespoons clear rice vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced scallion greens

Steps:

Toss kernels with sesame oil, rice vinegar, salt and pepper. Season to taste, adding more vinegar or salt and pepper as necessary. Once corn is cool, add minced scallions. Toss lightly and chill briefly before serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 278 milligrams, Sugar 4 grams

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