Skinny Crunchy Asian Salad Recipes

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CRUNCHY ASIAN SALAD



Crunchy Asian Salad image

Dig in to our Crunchy Asian Salad recipe. This sweet and tangy Asian-style salad gets its crunch from the ramen noodles.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup sugar
2 Tbsp. lite soy sauce
2 pkg. (3 oz. each) ramen noodle soup mix
2 pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
4 green onions, sliced
1/2 cup PLANTERS Dry Roasted Sunflower Kernels
1/2 cup sliced almonds, toasted

Steps:

  • Prepare dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
  • Break Noodles apart; place in large bowl. Discard Seasoning Packets or reserve for another use. Add coleslaw blend, onions, sunflower kernels and nuts to noodles; mix lightly.
  • Add dressing; toss to evenly coat noodle mixture.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

SKINNY CRUNCHY ASIAN SALAD



Skinny Crunchy Asian Salad image

63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 15

Number Of Ingredients 12

1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2 cups coarsely chopped fresh baby spinach leaves

Steps:

  • In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
  • Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

CRUNCHY CHINESE SALAD



Crunchy Chinese Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 large head Napa cabbage, chopped
5 green onions, diced
1/2 cup butter
2 packages ramen noodles (discard soup flavoring)
1/2 cup sesame seeds
1 small package sliced almonds
1 cup vegetable oil
1 teaspoon soy sauce
1/2 cup white vinegar
1 cup sugar

Steps:

  • First mix cabbage and onions in a large bowl, set aside.
  • Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
  • To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
  • Toss together all salad ingredients and add dressing, just before serving.

CRUNCHY ASIAN SALAD



Crunchy Asian Salad image

This recipe was printed in Coastal Living Magazine. It was called Amansala Salad with Ginger-Sesame Dressing, after the Amansala Resort and their Bikini Bootcamp. This salad is delicious and a wonderful mix of colors and textures. Enjoy!

Provided by DSimone

Categories     Salad Dressings

Time 10m

Yield 1 serving(s)

Number Of Ingredients 15

1 cup cabbage, shredded
1 cup lettuce, shredded
1/2 cup carrot, shredded
1/2 cup diced tomato
1/4 cup avocado, diced
6 ounces fish fillets or 6 ounces chicken, grilled and chopped
1 tablespoon sesame seeds, toasted
1 tablespoon sliced almonds, toasted (optional)
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
2 tablespoons honey or 2 tablespoons brown sugar
2 tablespoons ginger, minced
1 teaspoon sesame oil

Steps:

  • Combine all dressing ingredients in blender, add 2 tbs water and process until smooth.
  • Combine all salad ingredient except fish or chicken. Toss with dressing to taste. Top with fish or chicken.
  • Makes a single serving as entire meal or 3-4 servings as side salad.

Nutrition Facts : Calories 1556.4, Fat 125.1, SaturatedFat 17.6, Cholesterol 93.5, Sodium 1688.2, Carbohydrate 71, Fiber 10.9, Sugar 45.9, Protein 47.5

CRUNCHY ASIAN CHICKEN SALAD



Crunchy Asian Chicken Salad image

I love their crunchy, citrusy salad so much that once I made my husband drive an hour to the nearest Applebee's restaurant just so I could eat it! It was time to come up with my own version. I'm completely happy with the results-and my husband is, too! Find more of my recipes at my blog, mandysrecipeboxblog.com. -Mandy Bird, Holbrook, Idaho

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 frozen breaded chicken tenders (about 8 ounces)
1/3 cup mayonnaise
3 tablespoons honey
2 tablespoons rice vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon sesame oil
1 package (10 ounces) hearts of romaine salad mix
1 package (14 ounces) coleslaw mix
1/4 cup crispy chow mein noodles
1/3 cup sliced almonds, toasted

Steps:

  • Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.

Nutrition Facts : Calories 419 calories, Fat 25g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 602mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 7g fiber), Protein 12g protein.

CRUNCHY ASIAN CHICKEN SALAD



Crunchy Asian Chicken Salad image

With convenient coleslaw mix and ramen noodles, you can create a tasty main-dish salad in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 12

2 tablespoons butter or margarine
1 package (3 oz) oriental-flavor ramen noodle soup mix
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon dark sesame oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/4 cup dry-roasted peanuts, if desired
4 medium green onions, sliced (1/4 cup)
1 bag (16 oz) coleslaw mix (8 cups)
1 can (11 oz) mandarin orange segments, drained

Steps:

  • In 10-inch skillet, melt butter over medium heat. Stir in seasoning packet from soup mix. Break block of noodles into bite-size pieces over skillet; stir into butter mixture. Cook noodles 2 minutes, stirring occasionally. Stir in sesame seed. Cook about 2 minutes longer, stirring occasionally, until noodles are golden brown; remove from heat.
  • In large glass or plastic bowl, mix sugar, vinegar, oil and pepper. Add noodle mixture and remaining ingredients; toss. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving (about 1 1/4 Cups), Sodium 260 mg, Sugar 16 g, TransFat 1 g

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