Best 4 Salad Asian Salad Crunchy Salad Tsunami Salad Its All Good Recipes
**Explore a Culinary Symphony of Asian Salads: From Crunchy to Tsunami, a Journey of Flavors**
Embark on a culinary adventure with a diverse selection of Asian salads, each offering unique textures, vibrant colors, and tantalizing tastes. Immerse yourself in the invigorating crunch of the Crunchy Salad, a delightful medley of cabbage, carrots, bell peppers, and peanuts, tossed in a tangy dressing. Experience the harmonious balance of the Asian Salad, where crisp lettuce, juicy tomatoes, and aromatic cilantro come together in a symphony of flavors. Discover the invigorating Tsunami Salad, a refreshing blend of crunchy wonton strips, juicy shrimp, and a medley of vegetables, enveloped in a luscious creamy dressing. Ready your taste buds for an explosion of flavors as you navigate through these culinary masterpieces.
CRUNCHY ASIAN SALAD
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
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
SALAD ASIAN SALAD, CRUNCHY SALAD, TSUNAMI SALAD, IT'S ALL GOOD
This is a different twist from the every day traditional salads. Give this a try, you will want to make it again and again. It will go with just about any meal! This recipe came from a friend in Monclova, Ohio. She made it for her kids and they asked for it all the time.
Provided by Timothy H.
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Dressing: combine ingredients and shake well.
- Shred 1 head of Napa cabbage and add 4 green onions, sliced thin. Set aside.
- Melt 1 stick of butter in a frying pan on medium heat and break up the 2 packages of ramen noodles, (DO NOT USE THE FLAVOR PACKETS!) add to butter and cook until golden brown.
- Add 1/2 cup slivered almonds and 1/2 cup sesame seeds.
- Drain on paper towels. (This can be done ahead and placed in a plastic bag or container,when cooled, until ready for use).
- Just before serving, add noodle mixture and dressing to cabbage and toss together.
Nutrition Facts : Calories 646, Fat 48.2, SaturatedFat 15.5, Cholesterol 40.7, Sodium 1051.4, Carbohydrate 48.8, Fiber 3.5, Sugar 26.1, Protein 8
ASIAN SALAD
This salad is appreciated by everyone because of its unique blend of flavors.
Provided by Juanita Peek
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
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.
Nutrition Facts : Calories 374.2 calories, Carbohydrate 19.5 g, Cholesterol 24.4 mg, Fat 32.3 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 8.6 g, Sodium 320.6 mg, Sugar 12.7 g
ASIAN CRUNCH SALAD
A medley of fresh veggies is lightly coated with a dressing of soy sauce, cider vinegar and sesame oil. You can also add carrots for more color, crunch and nutrition.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the broccoli, cauliflower, tomatoes, peas and onions. Stir in water chestnuts., In a small bowl, whisk the soy sauce, vinegar, sesame oil, sugar, sesame seeds, olive oil and pepper. Pour over vegetables and stir to coat. Cover and refrigerate until chilled.
Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- For the Asian Salad, use a variety of vegetables to add color and texture, such as shredded carrots, sliced cucumbers, and chopped bell peppers.
- In the Crunchy Salad, add some chopped nuts or seeds for an extra crunch. Walnuts, almonds, and sunflower seeds are all good options.
- For the Tsunami Salad, use a sturdy green, such as romaine lettuce or kale, that can hold up to the dressing. You could also add some cooked protein, such as grilled chicken or shrimp, to make it a more substantial meal.
- All of these salads are best served fresh, so make them just before you're ready to eat them.
- If you're making the Asian Salad or Crunchy Salad ahead of time, store the dressing separately and add it just before serving.
Conclusion:
These three salads are all delicious and easy to make, and they're a great way to get your daily dose of fruits and vegetables. With a variety of flavors and textures, they're sure to please everyone at your table. So next time you're looking for a healthy and refreshing meal, give one of these salads a try.
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