Chinese Salad Karens Recipes

ASIAN SALAD RECIPE

Asian Salad Recipe image

This super easy to make Asian salad recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish

Provided by Kristen Stevens

Categories Salad

Time 15m

Number Of Ingredients 14

Ingredients

2 medium carrots (grated)
1 medium red pepper (finely diced)
2 stalks celery (finely diced)
¼ medium red onion (finely diced)
¼ cup cilantro (chopped)
2 tablespoons toasted sesame seeds
¼ cup roasted peanuts (can sub almonds or cashews)
2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon honey
2 teaspoons soy sauce (gluten-free if needed)
1 teaspoon grated ginger
1 small garlic clove (grated (preferably with a Microplane))
A pinch of sea salt

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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 132 kcal, Carbohydrate 12 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 207 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g

CHINESE CHICKEN SALAD

Chinese Chicken Salad image

Change up your usual boring salad with this crispy and flavorful Chinese Chicken Salad recipe! Made with crunchy napa cabbage, crispy ramen noodles and a delicious asian dressing this salad will become a weeknight staple and family favorite.

Provided by Davida Lederle

Categories Salad

Time 50m

Number Of Ingredients 20

Ingredients

2 boneless, skinless chicken breasts
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sesame oil
1/2 tsp pepper
6 cups shredded napa cabbage (roughly 1 medium head of napa cabbage)
1/2 cup grated carrots (roughly 1 large carrot)
1/2 cup shelled edamame
3 green onion (whites and light green), thinly sliced
4 oz ramen noodles, broken into pieces
1/4 cup chopped almonds
2 tbsp sesame seeds
optional: handful of fresh cilantro, chopped
3 tbsp olive oil
1 1/2 tbsp honey
2 tbsp rice wine vinegar
1 1/2 tsp freshly grated ginger
1 1/2 tbsp soy sauce
1 tsp sesame oil
pinch of salt and pepper

Steps:

Marinate chicken in combination of soy sauce, hoisin sauce, sesame oil and pepper in a large bowl for 30 minutes.
Preheat oven to 350 degrees F.
Bake chicken (with any remaining marinade juices) in a shallow dish for 15-20 minutes or until chicken runs clear
Remove from oven and let sit for 5 minutes before cutting into strips.
Heat a skillet over medium-high heat and add almonds. Cook for about 2 minutes and then add ramen noodles to toast for another 2 minutes or starting to brown. Add sesame seeds and cook for 1 more minute or until everything is lightly browned.
Combine cabbage, carrot, edamame and green onions in a large salad bowl.
Add almonds, noodles and sesame seeds to salad.
Combine all dressing ingredients.
Top salad with chicken, cilantro (if using) and desired amount of dressing. Mix well.
Salad keeps in the fridge for 2-3 days. Will keep longer if you reserve dressing for before serving.
Enjoy room temperature or cold.

CHINESE SALAD KAREN'S

CHINESE SALAD KAREN'S image

Categories Salad Broccoli

Yield 8

Number Of Ingredients 10

Ingredients

1 package broccoli slaw
1 package shreded cabbage With carrots if possible
Green onions
celery
green and or red pepper
2 pkg of top roman noodles crushed
Package asian noodles
red pepper flakes
slivered almonds
Chinese chicken salad dressing

Steps:

Chopped veggies and toss all with dressing. Can do ahead and will keep 3-4 days

CHINESE SALAD KAREN'S

CHINESE SALAD KAREN'S image

Categories Salad Broccoli

Yield 8

Number Of Ingredients 9

Ingredients

1 pkg broccoli slaw
1 pkg cabbage slaw with grated carrots
green onions
celery
green and/or red pepper
2 bags top roman noodles, crushed
slivered almonds
red pepper flakes
Chinese chicken salad dressing

Steps:

Chop veggies add, add noodles, almonds and red pepper flakes. Toss with salad dressing. Will last 3-4 days

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Start by bringing a pot of water to a boil. Then add chicken, slightly reduce heat to medium-high, cover, and cook until done all the way through — about 10 minutes. Then remove and use two forks to shred. Set aside.
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