Fresh Asian Fusion Salad Recipes
SIMPLE ASIAN FRUIT SALAD
Steps:
- In a small saucepan, combine the water, sugar, ginger and peppercorns. Heat until sugar is dissolved. Remove from heat and strain into a small bowl or pitcher. Combine mango and papaya in a serving bowl, pour over the syrup and serve.
TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter-so easy! -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt., Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.
Nutrition Facts : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.
ASIAN CUCUMBER SALAD
This is a really delicious, light salad.
Provided by sandradxb
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
- Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
- Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 780.3 mg, Sugar 11.5 g
FRESH ASIAN FUSION SALAD
This recipe takes cilantro, parsley and celery, with a healthy amount of cooked barley to bring out a body and texture of a hearty salad while feeling light and fresh on the palate. The dressing is a peanut base asian mix with ginger and garlic to bring out a zest. Adding a side of avocado adds a healthy oil based food that brings a nice balance to a light meal.
Provided by ilmar
Categories Greens
Time 1h15m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and cook the barley for about 45 minutes or until they are cooked but still slightly firm. Finely chop the cilantro and parsley. Dice the spring onion, celery and bell pepper. Rinse the baby snow peas in warm water to thaw (do not cook).
- While the Barley is cooking, prepare the dressing by placing the peanut butter in a mixing bowl. Add all the wet ingredients except the water. Finely chop the ginger and add it to the bowl. Crush the garlic (make sure to remove the green centre spout to keep the garlic tasting mild).
- Mix the dressing and add water as needed to create the desired consistency, I like it a bit on the thicker side.
- Before adding the dressing rinse the cooked barley with cold water and drain. Add the barley to the ingredient bowl and then add the dressing. Mix well.
- Serve with ripe avocado. This makes a great side salad or main meal.
Nutrition Facts : Calories 222.3, Fat 13.4, SaturatedFat 2.5, Sodium 339.8, Carbohydrate 20.5, Fiber 6.2, Sugar 3.3, Protein 8.1
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