asian salad

Recipe video above. A light, healthy, CRUNCHY Asian salad that is a great side for all types of Asian foods. Dressing is a great salty / sour / spicy lime dressing reminiscent of Thai and Vietnamese food. Add CHICKEN if making this as a meal. Serves 8 - 10 as a side, 4 as a meal with chicken.

Asian Slaw - crunchy Oriental Cabbage Salad with Asian Dressing

green cabbage or Chinese cabbage (, shredded)

red cabbage (, shredded)

carrots (, julienned)

bean sprouts

green onions (, finely sliced on the diagonal)

coriander / cilantro leaves

mint leaves

Asian Fried Shallots ((optional), to garnish (Note 1))

tbsp rice vinegar ((Note 2))

soy sauce ((Note 3))

fish sauce (,

lime juice (, or more rice vinegar (Note 5))

peanut oil ((Note 6))

tbsp sugar (, any type)

tsp birds eye

garlic (, minced)

chicken

Combine the dressing ingredients in a jar and shake well.

Combine the salad ingredients, except the Asian Fried Shallots.

Pour over dressing and toss to combine.

Garnish with Asian Fried Shallots. Serve!

Check out this recipe for healthy and hearty Buddha Bowls from Delish.com.

Buddha Bowls

sweet potato,

red onion, diced

Kosher salt

black pepper

chicken breasts

garlic powder

ginger

garlic,

peanut butter

c. Juice of 1 lime

tbsp. low-sodium soy sauce

honey

sesame oil

brown rice

avocado, thinly sliced

c. baby spinach

tbsp. Freshly chopped cilantro, for garnish

sesame seeds

It's a really great recipe. Whenever I make it, I end up needing to double the peanut sauce and avocado, otherwise it feels a bit skimpy. Something I recently started doing was adding a fried egg on top, which honestly brings it up the next level (in my household at least). All in all, a worthwhile recipe!

I just made this very delicious and filling. I swapped the rice for cauliflower.

Amazing! Roasted the veggies at 450+ for 35 minutes and added red peppers, sesame seed and green onion garnish. Yum!

This is amazing! We didn't have ginger so I subbed paprika, and it was delicious! We always make extra sauce, and chopped bell peppers work as a great sub to sweet potatoes. Thanks for the recipe!

We make this quite a bit. It's become one of our staple meals around here. It's SO GOOD. We honestly save our calories so we can each have two servings. lol. We definitely use less rice than the recipe calls for though, because we split a boil in bag  brown rice bag between us and just load up on the veggies. If I'm in a hurry, I also just use the chicken skewers I get at Costco and put them in the pan with a bit of sesame oil and ginger and stir them until they have the taste of it. lol. You can definitely change this one up a lot and still end up with a delicious meal!

Love this delicious and healthy recipe! 
lit’s my go to recipe! 
East meets west!

So good, be generous with the liquids if you want the sauce to flow.

Really good!  I felt like I was eating healthy(ish).

My family were licking the bowls ! Thank you

Turned out so well, and was very simple to make! The sweet potatoes add a great sweetness! You definitely try this if you have not!

I just made these tonight, and it's just as delicious as it looks.  I made chicken meatballs instead and it turned out great, very satisfying and lots of different flavors and textures.  This recipe is going to become a part of my regular rotation.

https://streaming.hearstdigitalstudios.com/147f35fe-e488-403b-81fc-74a98f5d7b0b/video_rover_16x9_1080p_hd_1537996743_66475.mp4

Buudha Bowls Are Blowing Up On Pinterest

Asian Chicken Salad

carrot,

cabbage

romaine lettuce

red bell pepper, seeded and deveined, thinly sliced

Thai basil leaves or fresh mint leaves, chopped** see Cook's Note

thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)

slivered almonds, toasted** see Cook's Note

toasted white or black sesame seeds*

soy sauce

rice vinegar*

sugar

salt and black pepper, optional

For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds. 

For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using. 

Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Very good but adding fresh grated ginger takes it over the top!

I added Mandarin oranges to this, and it was INCREDIBLE!!  Over all, this salad is delish!  

Absolutely light, flavorful, and filling. A few tweaks: instead of vegetable oil, I used sesame oil. The added nuttiness transforms any recipe. Like a previous reviewer suggested, I added peanut butter  (1-2 Tbs) to the dressing for a richer and creamier consistentcy. I also added fresh ginger, finely chopped, to both the dressing and salad.<div>I only had raw chicken breasts (skinless and boneless). I marinated them in sesame oil, sesame seeds, soy sauce, and garlic powder for a few minutes. I made sure chicken breasts were covered in marinade when transferred to searing pan or grill. Cooked through. Let them sit for a couple of minutes. Slice.</div><div>Despite not having Chow mein noodles or basil, recipe turned out delicious.</div><div>Key note: the salad dressing is crucial. Slowly adjust, add or omit ingredients to your palate's preference. </div>

The dressing was super bland and so disappointing. Needs garlic, ginger, scallions, lime...something!!

I usually LOVE Giada's recipes, however, I couldn't get past the dressing on this one. I didn't care for it at all! I think it's missing something. I'm glad I tasted it before I dressed the salad! I gave it 3 stars because it is easy to prepare.

Tastes excellent and is super easy!! Also excellent with roasted shrimp. I don't use mint or Thai basil, but it doesn't make any difference to our taste buds. Thanks, Giada.

Very good, but something is missing in the dressing. Will make again with some of the modifications suggested here. Thx!

I loved it. I made it and gave my skeptic boyfriend some for dinner one day, he loved it and wanted to learn how to make it. He just started eating different foods other than American and Costarican. I have also have used shrimp instead of chicken it works well.

Was unsure at first but WOW this is really I will make this again!!

Couldn't find sesame seeds, or Thai basil or mint. But this was good. It made a huge salad. It was made as a pre dinner salad. Fyi it doesn't hold up well for the day after because its dressed. 

https://www.foodnetwork.com/videos/asian-chicken-salad-0135729

Giada's refreshing Asian chicken salad is perfect for a light meal.

<p style="text-align: left">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.</p>


<hr />
<p style="text-align: left">✨ If you love this Asian Salad Recipe as much as I do, make sure to give it a 5-star review in the comments below!</p>

Asian Salad Recipe

carrots, grated

red pepper, finely diced

celery stalks, finely diced

red onion, finely diced

cilantro

lemon juice

honey (omit

soy sauce (gluten-free

salt

Combine all the dressing ingredients in a small bowl and whisk together. Set aside.

Toss all the remaining ingredients together in a medium-sized bowl. Pour over the dressing and toss to coat.

Such gorgeous colors! And it sounds delicious too :)

I have become addicted to this salad! Its so good and dare I say....healthy? Perfect!

Just saw this recipe today, I have had Asian inspired recipes in  the past but they were made with noodles. I was going to the green grocer today and picked up a few of the ingredients that I was missing. All I can say is this is delicious :-) easy :-)

Thank you so much for this great salad! I'm not a huge fan of sesame oil but I loved the flavors in this recipe. I'm serving it tonight with grilled salmon and broccoli. I will definitely be putting this recipe into my regular rotation. Thanks again!

This was absolutely delicious, was a bit lazy and used pre-roasted(and salted) cashews as I didn't have raw peanuts to hand but they were a nice substitute. Thanks for the recipe :)

This salad is absolutely amazing.  I ate it nonstop for 2 days (made a double batch) and today I am going to make more.  It gets even better when it sits in the fridge.  Thank you so much for this healthy and lovely dish.

I just made this with your Bang bang shrimp.....oh my goodness, sooooo good. thank-you!!

I'm making this for the second time this week! It's amazing, I added red cabbage just so there would be more of it to have throughout the week.  Thanks for the great recipe!

This was absolutely delicious and so easy to make. Added a few salad leaves to  bulk it out a little and served it with baked salmon and new potatoes, everyone loved it! Will definately be making again, thanks for the recipie!

just had the salad and really liked it. Thank you.

Made this with grilled chicken and rice noodles for dinner - it was soooo good, and so easy. Bursting with flavour. Thanks for a great recipe!

Wow what a great recipe! I made it for BBQ &amp; everyone love it. I added chilies &amp; cucumber and still taste amazing.

Delicious!  I had it with a low carb Tom Ghan soup.  Perfect compliment dish. I added cucumber sliced and sliced almonds.  p.s. I'm also a nurse turned Product Manager and amateur cook!  Thanks for the dish... And keep up the good work!

Wonderful! Loved it so much i put it in my recipe box (on a handmade card), who does that anymore.... that's how much i loved it!

Absolutely superb! Cannot fault it. Thank you 🙂

Fabulous!  I've now made it quite a few times and each time friends &amp; family are really complimentary.  It's easy to make and the dressing really elevates it from 'good' to 'sublime'!!

Delicious and fresh! The dressing is amazing.

Easy, tasty and so pretty! I added store bought chopped slaw mix to it. Delicious!

I served this salad at a dinner party and received RAVES . . . thank goodness I increased the recipe because every single guest had seconds!  Unbelievably delicious and I now make it just for us and plan to do so for dinner tonight.  Thank you!!

This salad was great. Super easy to make, flavorful, colorful, and fun.

Simply amazing! Everyone at home loved it. Thanks for sharing it

I'd be willing to wager you've never had a salad like this one, and neither have your guests. It's sort of a whimsical play on Caesar salad that defies expectations. Whatever you think of it, this is guaranteed to be a conversation piece.

Frozen Lettuce

iceberg lettuce

garlic

vegetable oil

mayonnaise

rice vinegar

Worcestershire sauce

white miso

onion

Parmesan

anchovy paste

yellow mustard

lemon, zested

Salt and black pepper

goat cheese

Annatto seeds, for garnish, optional

croutons,

Quarter the lettuce and wrap the pieces in plastic or seal in a covered container and freeze for 1 to 2 hours.

In a small saucepan of boiling water, cook the garlic cloves for 5 minutes; drain. Mince the garlic.

In a small bowl, whisk the oil into the egg yolk. Whisk in the garlic, mayonnaise, vinegar, lemon juice, Worcestershire sauce, miso, grated onion, Parmesan, anchovy paste, mustard, and lemon zest. Season the dressing with salt and pepper, to taste. Fold in the crumbled goat cheese.

Place the frozen lettuce on 4 chilled plates. Spoon the dressing over the lettuce and garnish with a sprinkling of annatto seeds and croutons. Serve immediately.

This was nasty. Lettuce should not be frozen!!

Crunchy Noodle Salad

spaghetti

sugar snap peas

rice wine vinegar

garlic cloves,

red bell peppers,

scallions

parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Love love love this recipe. Cracks me up when people review the recipe after they have replaced 20 ingredients and changed the preparation method beyond being anywhere near the original. Why not just write your own recipe and review that?

I love the flavors—all but one—in Ina’s version of this Asian dish. First, I subtracted a star because there is obviously a disconnect in the ratio of dressing to noodles, so either halve the dressing OR double the pasta. It’s an editing error, I suspect, but could make for a severely overdressed salad if you don’t monitor the amount you pour on. (Watch how much pasta she uses in the video...!) 
I subtracted a second star because I unequivocally use cilantro—which recipes featuring this classic flavor profile would normally call for—as the topping rather than parsley, keeping in mind Ina very much dislikes cilantro as she has indicated on other shows. She should be willing to recommend it over parsley as the preferred, authentic condiment while simply suggesting parsley if cilantro is a no-go for the cook. Cilantro is a major flavor player in Asian cuisine and its absence makes a significant difference, and also costs this dish a star in my review.

This is my go to for a large group.  I use a whole box of pasta and it makes so much wonderful salad. I also add a whole shredded rotisserie chicken.  I have taken it to summer bbq's, the swimming pool, 4th of July parties and served it at a Christmas party.  Everyone always raves about it and requests me to bring it! <br />

Definitely a keeper but I modified somewhat. To make it more Asian considering the Thai peanut dressing, I used buckwheat soba noodles instead of spaghetti, which also makes it gluten free. I agree with Cynthia T. that a cup of oil is excessive and used 1/4 cup of peanut oil to toss the cooked soba and the other 1/4 cup in the dressing. I also substituted cilantro for parsley and parboiled the pea pods. I love bell peppers but thought two was overload so I cut it down to one and substituted crescent cucumber slices. To make it vegan, I used 1 T. of light brown sugar instead of honey and added a few shakes of red pepper flakes to the dressing.<div>Overall, a very tasty, complex, vegan, gluten-free summer dish.</div>

Glad I read the reviews before making this. I reduced the veg oil to 1/2 a cup and it was more than enough oil. In fact,next time I make this I will reduce it to 1/4 cup.  This was a great dish to take to a pot luck. You can also easily change the veggies you use- throw in some sliced mushroom; change out the parsley for cilantro; use some walla Walla sweet onions instead of green. But DO NOT use anything but rice vinegar; many vinegars would be too overpowering. 

marjac:<div>I just read that some people because of some genetic makeup do think cilantro smells like dish soap.  One comment should not make someone dislike another person.  Check this fact out.  You may be "eating" your words.</div>

Wouldn't it make more sense to cook the peas, remove them and then cook the pasta in the same pot?  One less pot to clean, less water waste, less electricity or gas used to heat the water.

Haven't made this yet, but in watching the video, and then reading the recipe that follows, along with the reviews, I think I may know why some people have commented that the dressing has too much oil.  In the video where Ina is making the salad, the amount of pasta she is cooking is clearly more than 1/2 a pound, which is what the written recipe calls for.  So maybe there's a discrepancy between what was made on the show, and what is written down for this website. Just a thought!  It still looks good--just need to make some adjustments!

Here's what I did and it turned out really well. I used a pound of pasta. I used cilantro instead of parsley. I threw in a large handful of both matchstick carrots and bean sprouts since I had them on hand. I also used the breast meat from a rotisserie chicken. I *did* use a cup of vegetable oil but I doubled the rest of the dressing ingredients. I added the dressing until I liked the consistency. This left me with about a quarter cup of dressing which I saved for another dish I planned to make. Perfect! Big hit with everyone. Will definitely make again with my minor adjustments. 

This salad is fabulous.  Per other comments I used only 1/2 cup of oil and I added a chicken breast cut in strips and fried in a little salad oil. This is excellent on a hot day served at room temp. with a loaf of French bread. Thanks again Ina 

https://www.foodnetwork.com/videos/crunchy-noodle-salad-0135153

Ina tosses a salad of warm noodles, red bell peppers and sugar snap peas.

Recipe video above. This Asian Side Salad is as versatile as the name suggests - it&#x27;s a terrific fresh salad that will pair with any Asian food! From Chinese to Japanese, Thai to Vietnamese, Malaysian, Singaporean, Korean and Taiwanese, it&#x27;s right at home alongside fiery Asian curries as it is with a Chinese BBQ Pork, Thai Chicken Satay or Chicken Fried Rice.

Asian Side Salad

soy sauce ((light

peanut oil ((or canola, vegetable

tbsp rice vinegar ((sub cider vinegar))

tsp sesame oil

brown sugar

tsp ginger (, minced)

salad greens

cherry tomatoes (, halved)

red onion (, finely sliced)

crispy fried shallots ((Note 1))

Shake Dressing ingredients in a jar.

Place Salad ingredients except fried shallots in a bowl. Drizzle with Dressing and toss.

Sprinkle with fried shallots and served immediately!

This Asian chopped salad is loaded with fresh veggies and tossed with a creamy almond dressing. You'll love the crunch and flavor! Dairy-free, gluten-free, paleo and low-carb.

Crunchy Asian Chopped Salad with Creamy Almond Dressing

chopped/shredded napa cabbage or romaine lettuce

chopped/shredded purple cabbage

carrots

red bell pepper

avocado, sliced

green onions, sliced

almonds

chili almond dressing

Toss cabbage, carrots, bell pepper, green onions, cilantro and shredded chicken in a large salad bowl or the salad chopper bowl. Toss with dressing to taste.

Portion salad on a plate. Top with sliced avocado and chopped almonds.

This was such an amazing salad and dressing recipe! All of the flavors blended together so well from the dressing and gave the perfect crunch, and was a great mix of sweet and savory, with a little kick from the chili pepper in the dressing! Will definitely be making this again, and even use it in tacos next time!

I adore this salad! I've made it many times, with and without chicken. Even non bird food eaters love it lol! The salad dressing is a must. Absolutely delicious!!!

Asian Cucumber Salad

cucumbers

red jalapeno

sesame seends

Food Styling: Jamie Kimm
Prop Styling: Kaitlyn Du Ross 

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds.

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