Recipes for "asian salad"

Gather all ingredients.

Crush ramen noodles in a bowl. Stir in seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar; mix until sugar is dissolved.

Place slaw mix into a large salad bowl; pour dressing mixture on top and toss lightly to combine well.

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.

While the bacon is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool for 15 minutes. Chop into bite-sized chunks.

Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.

Combine potatoes, bacon, bok choy, bell pepper, green onion, and cilantro in a large bowl. Pour dressing over top and mix until well combined. Refrigerate until flavors have blended, at least 1 hour.

Combine Salad Ingredients: Toss all salad ingredients – green onions, lettuce, almonds, carrots, cilantro, edamame, and sesame seeds.

Marinate Chicken: Whisk together the soy sauce, garlic, ginger, sugar, and seasoning. Marinate the chicken in the sauce for at least 1 hour.

Cook Chicken: Bake chicken in the sauce at 400 degrees, for about 20-30 minutes, turning occasionally, until cooked through. When chicken is cooled, shred and add to the salad.

Toss Salad: Toss with dressing of your choice and chow mein noodles just before serving.

Toast sesame seeds in a small skillet, shaking frequently, over medium heat until golden brown and fragrant. Transfer toasted seeds to a small plate and set aside.

Toss together cabbage, carrots, and crushed ramen noodles in a large bowl.

Whisk together olive oil, sugar, vinegar, sesame oil, salt, pepper, and ramen seasoning packet in a small bowl until combined.

Pour over cabbage mixture; toss to coat. Top with sesame seeds.

Gather all ingredients.

Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.

Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.

While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.

Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.

Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.

Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.