Best 4 Water Chestnut Salad With Asian Dressing Recipes

**Water Chestnut Salad with Asian Dressing: A Refreshing and Savory Asian Delight**

Transport your taste buds to the vibrant streets of Asia with this tantalizing Water Chestnut Salad. This refreshing and flavorful dish combines the delightful crunch of water chestnuts, the sweetness of pineapple and carrots, the savory notes of red onion and red bell pepper, and a zesty Asian dressing that ties all the flavors together. Perfect as a light lunch, a refreshing appetizer, or a vibrant side dish, this salad is guaranteed to impress your palate. With its vibrant colors, delightful textures, and harmonious blend of flavors, the Water Chestnut Salad is a culinary journey that will leave you craving for more.

**Recipes in the Article:**

1. **Water Chestnut Salad with Asian Dressing:** The star of the show, this recipe provides detailed instructions on how to create the perfect balance of flavors and textures.

2. **Asian Dressing:** A versatile dressing that can be used not only for the Water Chestnut Salad but also as a marinade or dipping sauce.

3. **Sweet and Sour Sauce:** A tangy and flavorful sauce that can be used as a dipping sauce for the salad or as a glaze for various dishes.

4. **Pineapple Fried Rice:** A classic Asian dish that pairs perfectly with the Water Chestnut Salad, offering a savory and aromatic complement.

Here are our top 4 tried and tested recipes!

ASIAN SALAD WITH SESAME DRESSING

Asian Salad with Sesame Dressing image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/8 cup rice wine vinegar
1 shallot clove, quartered
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
1/2 cup sesame oil
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
1 cup baby corn from a jar or can
1 (8-ounce) can Mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved

Steps:

Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

RICE A RONI™ SALAD

Rice A Roni™ Salad image

Great for a potluck. Variations may include adding more veggies or using shrimp instead of chicken.

Provided by Laurie Petrie

Categories Salad Grains Rice Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
1 bunch green onions, chopped
1 (8 ounce) can water chestnuts, drained and chopped
1 cup chopped celery
1 cup chopped cooked chicken breast meat
½ cup mayonnaise
1 dash Worcestershire sauce
salt and pepper to taste

Steps:

Prepare rice mix as directed on package and chill.
To the cooked rice, add the green onions, water chestnuts, celery, chicken, mayonnaise, Worcestershire sauce and salt and pepper to taste. Mix well, chill and serve.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 32.7 g, Cholesterol 18.4 mg, Fat 12.8 g, Fiber 2.7 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 659.2 mg, Sugar 2.8 g

WATER CHESTNUT RAMEN SALAD

Water Chestnut Ramen Salad image

Make and share this Water Chestnut Ramen Salad recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

chicken-flavored ramen noodles (4 packages)
1 cup diced celery
1 (8 ounce) can sliced water chestnuts, drained
1 cup chopped red onion
1 cup diced green pepper
1 cup peas
1 cup mayonnaise

Steps:

Break each package of noodles into 4 pieces. Cook noodles in water according to package directions. Drain and rinse in cold water.
In large bowl, combine noodles, celery, water chestnuts, onion, pepper and peas.
Combine mayo with 3 of the seasoning packets. Fold into salad.
Cover and refrigerate 1 hour before serving.

Nutrition Facts : Calories 318.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 446.4, Carbohydrate 33.5, Fiber 5.3, Sugar 10.6, Protein 4.1

WATER CHESTNUT PEA SALAD

Water Chestnut Pea Salad image

A local restaurant serves a pea salad that everyone raves over, so I came up with a similar version my family likes even better. My husband requests the well-dressed crunchy combination often during the summer. At 70¢ a serving, it doesn't cost a lot to make this chilled vegetable side dish. -Maree Waggener Cheney, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 medium carrots, chopped
1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, thinly sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup prepared ranch salad dressing
5 bacon strips, cooked and crumbled
1/4 teaspoon pepper

Steps:

Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 240 calories, Fat 15g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 428mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

Selecting the Right Water Chestnuts: Choose firm and plump water chestnuts with smooth and shiny skin. Avoid any that are wrinkled, bruised, or have cracks or blemishes.
Preparing Water Chestnuts: Rinse the water chestnuts thoroughly and peel off the outer brown skin. To make slicing easier, cut off the root end and slice the chestnuts thinly.
Blanching Water Chestnuts: Blanching water chestnuts helps enhance their texture and flavor. Bring a pot of water to a boil, add the water chestnuts, and blanch for 2-3 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process.
Making the Dressing: The Asian dressing is a key component of the salad. Use high-quality ingredients like soy sauce, rice vinegar, sesame oil, and fresh ginger to create a flavorful and well-balanced dressing.
Combining the Salad: Gently toss the blanched water chestnuts, shredded carrots, chopped green onions, and cilantro in a large bowl. Add the prepared dressing and mix until all the ingredients are evenly coated.
Chilling and Serving: For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. Serve chilled as a refreshing side dish or appetizer.

Conclusion:

Water chestnut salad with Asian dressing is a delightful and refreshing dish that combines the unique texture of water chestnuts with a flavorful Asian-inspired dressing. The salad is not only delicious but also visually appealing, making it a perfect addition to any meal or gathering. With its simple ingredients and easy preparation, this salad is sure to become a favorite among those who appreciate light and flavorful dishes. So, gather your ingredients, follow the steps, and enjoy the vibrant flavors of this delightful water chestnut salad.

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