Time 15m Number Of Ingredients 14 Steps:
Combine all the sesame dressing ingredients in a small jar and shake it well. Add the Asian salad ingredients to a medium-sized bowl. Pour the dressing over the top and toss to coat.
Time 30m Yield 10 Number Of Ingredients 10 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.
Time 15m Yield 4 servings Number Of Ingredients 0 Steps:
Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.
Time 10m Yield 1 cup. Number Of Ingredients 7 Steps:
Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
More about “asian salad recipes”
Time 10m Yield 1 salad(you determine the size) Number Of Ingredients 13 Steps:
Mix dressing ingredients in a jar and shake. Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss. Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.
