Asian Salad In Shells Recipes

ASIAN SALAD

Asian Salad image

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

Ingredients

2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
½ cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
¾ cup vegetable oil
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons soy sauce

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 SALAD DRESSING

Asian Salad Dressing image

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

Ingredients

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ASIAN SALAD IN SHELLS

Asian Salad in Shells image

This is a recipe that I made for my Wife and her sisters for their supper club. I used AussieChef's recipe for Peanut-Lime Vinaigrette to give it an Asian flare. Thanks AussieChef! They're a great, make ahead appetizer and really delicious the next day too. They loved them so here it is...

Provided by tasmith1

Categories Pasta Shells

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 (12 ounce) package jumbo pasta shells
4 cups broccoli coleslaw mix (about 1 1/2 of the 12oz. packages)
1 red bell pepper, sliced very thin
1 yellow bell pepper, sliced very thin
2 medium carrots, shredded
4 green onions, diced
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro
1 1/2 tablespoons creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2/3 cup canola oil
1 tablespoon sesame oil

Steps:

Cook pasta shells as directed al-dente.
drain and rinse with cold water.
place all salad ingredients in a bowl except reserve some red and yellow pepper for the garnish
pour vinaigrette over salad and toss to coat.
stuff the shells with the salad.
garnish with red and yellow peppers.
cover and refrigerate for at least an hour.
Vinaigrette directions.
process all vinaigrette ingredients in a food processor except the oil.
slowly drizzle the oil into food processor until emulsified.
scrape into a bowl and wait for half an hour for the flavors to develop.

Nutrition Facts : Calories 505.9, Fat 29.6, SaturatedFat 2.6, Sodium 290.4, Carbohydrate 51.8, Fiber 3.7, Sugar 4.8, Protein 9.9

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