Shredded Asian Salad Recipes

SHREDDED ASIAN SALAD

Shredded Asian Salad image

Make and share this Shredded Asian Salad recipe from Food.com.

Provided by Sonya01

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large carrot
1 large cucumber
3 cups finely shredded Chinese cabbage
75 g vermicelli, prepared according to directions
1 small red capsicum, sliced into thin strips
5 spring onions, sliced into thin strips
1/2 cup roasted peanuts
1/2 cup kraft* coleslaw dressing
1 tablespoon chili sauce
2 tablespoons finely chopped coriander

Steps:

Cut the carrot and cucumber into ribbons and then into thin strips.
Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.

Nutrition Facts : Calories 400.8, Fat 25.1, SaturatedFat 3.6, Cholesterol 8.1, Sodium 533, Carbohydrate 37.3, Fiber 5.6, Sugar 12.3, Protein 11.4

ASIAN SALAD DRESSING FOR SHREDDED LETTUCE

Asian Salad Dressing for Shredded Lettuce image

Make and share this Asian Salad Dressing for Shredded Lettuce recipe from Food.com.

Provided by carrie sheridan

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 romaine lettuce hearts, shredded
2 -4 garlic cloves, peeled and crushed
2 ounces balsamic vinegar
4 ounces olive oil
1/4 teaspoon Lawry's Seasoned Salt
2 tablespoons sugar (or more to taste)

Steps:

Crush garlic.
Add vinegar and oil.
Add sugar and seasoned salt.
Shake or stir vigorously.
Pour sparingly over lettuce cut into shredded lengths [this wilts with the dressing].
Serve with ANY Asian main dish - or any dish.

Nutrition Facts : Calories 220.3, Fat 19.5, SaturatedFat 2.7, Sodium 17.2, Carbohydrate 11.4, Fiber 4.4, Sugar 6.7, Protein 2.6

ASIAN PULLED CHICKEN SALAD

Asian pulled chicken salad image

Pull apart a ready-roasted chicken to whip up this healthy, vibrant, low-calorie dish in just 20 minutes

Provided by Emily Kydd

Categories Dinner, Lunch, Supper

Time 20m

Number Of Ingredients 9

Ingredients

1 small roasted chicken , about 1kg
½ red cabbage , cored and finely sliced
3 carrots , coarsley grated or finely shredded
5 spring onions , finely sliced on the diagonal
2 red chillies , halved and thinly sliced
small bunch coriander , roughly chopped, including stalks
2 heaped tbsp roasted salted peanuts , roughly crushed
3 ½ tbsp hoisin sauce
1 ½ tbsp toasted sesame oil

Steps:

Combine the dressing ingredients in a small bowl and set aside.
Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.

Nutrition Facts : Calories 352 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium

ASIAN SHREDDED CHICKEN

Asian Shredded Chicken image

Categories Salad Chicken Ginger Mushroom Kid-Friendly Quick & Easy Lunch Buffet Sesame Cilantro Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving

Steps:

Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

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