Almost Fat Free Chinese Salad Food

FAT FREE ASIAN SALAD DRESSING

Fat Free Asian Salad Dressing image

A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!

Provided by SaraFish

Categories Salad Dressings

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 garlic cloves
1 piece fresh ginger (about the size of a garlic clove)
3 ounces soy sauce
1 1/2 ounces red wine vinegar
1 tablespoon sugar
3 drops sesame oil
1/2 ounce water

Steps:

There are 2 options for preparing this dressing.
You can either whir ingredients in blender, which makes it a little frothy- which I like.
Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
Either way, it's fabulous!
You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.

ALMOST FAT-FREE GREEN ONION POTATO SALAD

Almost Fat-Free Green Onion Potato Salad image

Potato salad is the first food I can remember eating. Since it was my first culinary memory I am very particular about how I like my potato salad made. Basically, there's my mom's recipe, which is perfect, and every other version. So while I usually don't stray from what I consider 'real' potato salad, once in a while I will mix it up and try something new.

Provided by Chef John

Categories Red Potato Salad

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds red potatoes
2 tablespoons olive oil
1 bunch green onions, chopped, dark green parts separated from white and light green parts
3 cloves minced garlic
¾ cup plain yogurt
1 teaspoon prepared yellow mustard
1 pinch cayenne pepper
salt and freshly ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes.
Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat.
Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.

Nutrition Facts : Calories 180 calories, Carbohydrate 29.6 g, Cholesterol 1.8 mg, Fat 5.3 g, Fiber 3.6 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 46.6 mg, Sugar 4.6 g

WHALIN'S LOW-FAT ASIAN SALAD

Whalin's Low-Fat Asian Salad image

A variation of Pioneer Woman's Asian Noodle Salad--noodles are optional in this version and I added herbs (mint, basil, arugula). Varied the dressing to make it lower fat. Crowd pleaser--it always disappears very quickly. All the quantities can be changed according to your wishes--eyeball the amounts and ingredients according to your tastes and what you have on hand. You can make this several days ahead and store in the fridge. Keep the dressing separate. If you are not serving it within an hour or two do not mix in the spinach and arugula to keep them from getting too crushed. If I manage to have leftovers I sautÃï¿½Â© the salad in the dressing and serve it over brown rice for a wonderful stir fry dinner. The dressing is amazing and will keep for a week in the fridge. I usually make a double or triple batch and keep it in the fridge to use in stir fries. If I am making this for a large crowd I leave the jalepeno's out and serve them on the side for people to add as they want.

Provided by Papagayita

Categories Salad Dressings

Time 30m

Yield 10 cups of salad, 8-10 serving(s)

Number Of Ingredients 24

Ingredients

3 cups purple cabbage, finely sliced
1 cup broccoli, cut into small pieces
4 carrots, cut into match stick size pieces
1 1/2 cups bean sprouts
2 bell peppers, sliced thin (red or yellow)
1 bunch cilantro, diced
1 jalapeno, finely diced (to taste!)
1 bunch cilantro, diced (use finely diced stems in dressing)
1 cup fresh basil leaf, shredded
1/2 cup fresh mint leaves
2 green onions, including green parts diced
2 cups Baby Spinach, washed
1 cup arugula, washed and stems cut off
1/2 cup pine nuts (optional or use crushed almonds)
4 tablespoons fresh ginger, minced
5 garlic cloves, minced (or to taste. I usually use 5-10)
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
1 tablespoon olive oil (optional)
2 tablespoons brown sugar (to taste)
1 tablespoon jalapeno, diced (or to taste)
1/2 cup warm water (to taste)
1 lime, juiced
1/4 cup diced cilantro (use stems)

Steps:

Mix salad ingredients together.
Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
Pour dressing over salad before serving.
Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.

Nutrition Facts : Calories 156.6, Fat 9.6, SaturatedFat 1, Sodium 311.4, Carbohydrate 16.8, Fiber 4.1, Sugar 8.5, Protein 4.5

ALMOST FAT-FREE CHINESE SALAD

Almost Fat-Free Chinese Salad image

I love the combination of textures in this salad. It is very healthy, and has endless possibilities as far as ingredients. You can add snow peas, water chestnuts, broccoli, etc. I serve this topped with chow mein noodles. YUMMY!!!

Provided by Manda

Categories Spinach

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 head cauliflower, cut into flowerettes
1 cucumber, peeled and sliced
1/2 lb fresh spinach, torn into bite-size pieces
1/2 lb sliced fresh mushrooms
2 carrots, thinly sliced on the diagonal
3 green onions, sliced (including tops)
1 green pepper, cut into 1 inch squares
3 stalks celery, diagonally sliced
1 1/2 cups beef broth
1/2 cup soy sauce
1/2 cup sake (or dry white wine)
ground black pepper, to taste
1/4 teaspoon garlic powder
sugar, to taste

Steps:

Place all vegetables in large salad bowl.
Combine broth, soy sauce, sake, black pepper, garlic powder, and sugar in small mixing bowl.
Just before serving, pour dressing over salad and toss to coat.
Note: If using sake, less sugar will be needed (about 2 Tbsp.); if using dry white wine, more sugar will be needed (about 1/4 c.), or to taste This makes about 2 c.
dressing.
If you do not use it all, refrigerate leftovers for use on other salads.

Nutrition Facts : Calories 82.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1183.3, Carbohydrate 11.9, Fiber 4.1, Sugar 4.7, Protein 6.2

LOW FAT ASIAN SALAD

Low Fat Asian Salad image

Make and share this Low Fat Asian Salad recipe from Food.com.

Provided by Ninna

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 Chinese cabbage, wombok, shredded
1/2 cup shallot, chopped
1 cup fried Chinese noodles, I use Chang's
1/3 cup almonds, slivered
1/2 cup celery, sliced
2 tablespoons sesame seeds
1/2 cup French dressing, I use Kraft fat free
1 tablespoon soy sauce
1/3 cup brown sugar
1/4 cup red capsicum, red & green, coarsely chopped

Steps:

Toast almonds until browned, leave to one side.
Toast sesame seeds, they brown very quickly.
In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved.
Place shredded cabbage, sliced celery and shallots in a large serving bowl.
When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly.
Sprinkle with the chopped red and green capsicum for colour.

Nutrition Facts : Calories 193.4, Fat 12.9, SaturatedFat 1.5, Sodium 310.6, Carbohydrate 18.5, Fiber 1.4, Sugar 11.9, Protein 2.8

More about "almost fat free chinese salad food"

CHINESE CHICKEN SALAD RECIPE | HEALTHY LOW FAT RECIPE

chinese-chicken-salad-recipe-healthy-low-fat image

Instructions. Combine the chicken, bean sprouts, water chestnuts, red pepper, carrot and green onion in a bowl. In another small …
From cookingnook.com
Cuisine Chinese
Total Time 10 mins
Category Main or Side
Calories 116 per serving

Combine the chicken, bean sprouts, water chestnuts, red pepper, carrot and green onion in a bowl.
In another small bow, mix together all of the dressing ingredients. Pour over the chicken and toss well. Cover and chill, stirring occasionally if you can.

Almost Fat Free Chinese Salad Food

FAT FREE ASIAN SALAD DRESSING

ALMOST FAT-FREE GREEN ONION POTATO SALAD

WHALIN'S LOW-FAT ASIAN SALAD

ALMOST FAT-FREE CHINESE SALAD

I love the combination of textures in this salad. It is very healthy, and has endless possibilities as far as ingredients. You can add snow peas, water chestnuts, broccoli, etc. I serve this topped with chow mein noodles. YUMMY!!!

LOW FAT ASIAN SALAD

Make and share this Low Fat Asian Salad recipe from Food.com.

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