Chinese Crunch Salad Recipes

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ASIAN CRUNCH SALAD



Asian Crunch Salad image

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

1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup cherry tomatoes
1/2 cup fresh snow peas
2 green onions, thinly sliced
1/2 cup sliced water chestnuts, drained
4-1/2 teaspoons reduced-sodium soy sauce
1 tablespoon cider vinegar
1 tablespoon sesame oil
3/4 teaspoon sugar
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon olive oil
Dash pepper

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

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 CHINESE CUCUMBER SALAD



Crunchy Chinese Cucumber Salad image

A lovely crunchy salad which takes a bit more time than a simple cucumber salad, but it's really worth it! Goes well as a starter or a side dish with a chinese meal. Cooking time includes leaving the cucumbers in salted water for 20 minutes and standing time (to develop the flavour of the salad) of 2 hours.

Provided by tigerduck

Categories     Vegetable

Time 2h40m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 teaspoon cooking oil
1 big mild chili pepper, deseeded, sliced into rings (or a small hot chilli finely chopped)
1 1/2 tablespoons sugar
1/2 teaspoon grated fresh ginger
1 tablespoon dark soy sauce
2 tablespoons dark rice vinegar
1 tablespoon white wine
1/2 tablespoon sesame oil
1 garlic clove, finely chopped
1/2 tablespoon toasted sesame seeds
1 cucumber (ca 350g/12ounces, unpeeled)
150 ml hot water
1/2 tablespoon salt

Steps:

  • Preparation of cucumber:.
  • Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.
  • Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.
  • Dressing:.
  • Heat oil in a medium skillet.
  • Add chilli and cook for 1-2 minutes.
  • Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.
  • Add garlic and sesame. Cook for 1-2 minutes. Put aside.
  • Finish Salad:.
  • Drain the cucumber pieces (after the 20 minutes in the water) and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl) and leave the salad for 2 hours to develop its flavour.
  • Serve as a starter or as a side dish to a chinese meal.

Nutrition Facts : Calories 152.1, Fat 7.6, SaturatedFat 1.1, Sodium 2255.3, Carbohydrate 19.1, Fiber 1.7, Sugar 13.4, Protein 3.1

CHINESE CRUNCH SALAD



Chinese Crunch Salad image

This is so wonderful on a hot day. The addition of chicken pieces makes it a meal in itself, and the browned ramen noodles give it a delicious crunch.

Provided by Kellie in SLO

Categories     < 15 Mins

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 head napa cabbage, sliced thin
5 -6 green onions, chopped
1/4 lb butter
2 (3 ounce) packages Top Ramen noodles, crumbled (discard flavor packet)
1/2 cup sesame seeds
1 (2 ounce) package slivered almonds
1/2 cup oil
1 teaspoon sesame oil
1/4 cup red wine vinegar
1/2 cup sugar
1 teaspoon soy sauce
salt
pepper

Steps:

  • Toss cabbage and green onions together.
  • Melt butter in large skillet.
  • In the melted butter, brown the crumbled ramen with sesame seeds and almonds, being careful not to burn them.
  • Cool.
  • Keep dressing and noodles separate until ready to serve.
  • Toss all ingredients together just before serving.
  • NOTE: You can also add chopped cooked chicken or mandarin oranges if desired.

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

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