Connies Chinese Salad Recipes

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20 CHINESE SALADS YOU'LL LOVE



20 Chinese Salads You'll Love image

You can't go wrong with these Chinese salad recipes when you want something light! From chickpea to cucumber to noodle, these traditional salad creations are sure to delight.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Asian Chicken Salad with Spicy Peanut Dressing
Asian Chickpea Salad
Easy Chinese Cucumber Salad
Wood Ear Mushroom Salad
Chinese Mung Bean Jelly Salad (Liangfen)
Chinese Eggplant Salad
Sesame Ginger Noodle Salad with Cashews
Chinese Chicken Salad
Broccoli Slaw
Tiger Salad
Keto Chinese Chicken Salad
Chinese Chicken Chopped Salad With Ramen Noodles
Spicy Sichuan Okra Salad
Addictive Asian Cabbage Salad Recipe
Kelp Salad
Shrimp Dragon Fruit Salad with Sesame Plum Dressing
Chinese Spinach and Peanut Salad
Vermicelli Noodle Salad
Asian Steak Salad
Chinese Napa Cabbage Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Chinese salad in 30 minutes or less!

Nutrition Facts :

CONNIE'S CHINESE SALAD



Connie's Chinese Salad image

This is a recipe my mom got from a church friend many years ago. What makes it special and unique is the use of a soy mayo dressing, waterchestnuts, and those delicious crunchy asian noodles that are sold in the can at grocery stores.... I always get requests for this recipe when i make it!

Provided by chef mickeymoto

Categories     Salad Dressings

Time 20m

Yield 1 large salad bowl, 6 serving(s)

Number Of Ingredients 6

1 head napa cabbage (cut into chunky pieces)
1 (3 ounce) can water chestnuts, sliced
1 bunch green onion, chopped (include heads and stems)
1 cup la choy chow mein noodles (found in a can at the grocery store)
1 cup mayonnaise
2 -4 tablespoons soy sauce (this is to taste and consistency- dressing should be thin enough to coat salad but not watery)

Steps:

  • Chop cabbage into chunky pieces and add to salad bowl.
  • Drain water chestnuts, add to salad.
  • Chop green onions and add to salad.
  • top with 1 cup asian crunchy noodles.
  • add dressing just before serving and mix well.
  • ( do not add dressing until just before serving or noodles get soggy!).

Nutrition Facts : Calories 216, Fat 15.4, SaturatedFat 2.3, Cholesterol 10.2, Sodium 651.7, Carbohydrate 18.9, Fiber 1.3, Sugar 3.8, Protein 2.2

CONNIE'S FAMOUS POTATO SALAD



Connie's Famous Potato Salad image

I originally learned this recipe from my stepmom. I have added to it over the years and came up with this final creation. Great for parties and as a side dish. Of course you can add or delete to the ingredients as you like.

Provided by Connie Kuhlman

Categories     Potato

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 14

8 -12 hard-boiled eggs (depending on how much you like eggs)
8 -10 medium potatoes
1/2 cup sour cream
1 cup mayonnaise
1/4 cup mustard (yellow, prepared)
1 stalk celery (diced small)
1/4 cup onion (diced small)
1/4 cup green onion (green tips cut into small pieces like you would put on a baked potato)
1 tablespoon sugar
8 pieces cooked bacon (crumbled into small pieces)
1/8 cup cilantro (diced up into small pieces)
pepper
garlic salt
seasoning salt

Steps:

  • First step should be to peel and boil the potatoes.
  • Boil the eggs (so eggs are hardboiled).
  • I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
  • I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
  • Just test the potatoes.
  • You don't want them to soft, but the fork should be able to pierce them easily.
  • While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
  • I cook the bacon, cut up onion and green onion, celery, cilantro.
  • You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
  • Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
  • Then add all the other ingredients and stir together.
  • The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
  • I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
  • Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
  • All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
  • I have had many people tell me this is the best potato salad they have ever had and I should market it.
  • Hope you enjoy it as much as we do!

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