Asian Chopped Salad With Maple Sesame Dressing Food
ASIAN CHOPPED SALAD WITH MAPLE SESAME DRESSING
A variation on a traditional chopped salad, this sliced version features a ribbons of kale, cabbage and carrots tossed in an Asian inspired maple-sesame dressing.
Provided by Sylvie Shirazi
Time 20m
Number Of Ingredients 11
Steps:
- In a small bowl, whisk 2 Tablespoons of the olive oil, the sesame oil, vinegar, maple syrup, coconut aminos and minced garlic.
- Strip the stems from the kale leaves and roll the leaves in a bundle then slice horizontally into very thin strips.
- In a large bowl combine the kale and remaining 1 Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.
- Top with toasted sesame or hemp seeds and serve.
Nutrition Facts : Calories 140 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 268 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ASIAN SALAD WITH SESAME DRESSING
Provided by Robert Irvine : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
- Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
CRUNCHY ASIAN SESAME SALAD
This salad is great. Light, crunchy and pleasantly nutty. After graduating from college this past May and being home looking for a job I got sick of eating the same things everyday so I threw this together for something lighter. I've included what I use below, but this salad lends itself to be pretty flexible. Would be great with sliced grilled chicken on top or shrimp might be good too, with a little squeeze of lime. One warning: this makes quite a lot of salad so unless you are feeding a crowd I wouldn't put the dressing on all of the salad at once... it won't keep (soggy lettuce, soggy crunchies, etc). A good solution would be to bag up single serving portions in ziplock baggies and then top with dressing and crunchies when ready to serve. You could even put them straight into the bag and shake to mix it up before putting on a plate.
Provided by Steph.K
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine lettuces, cabbage, carrots, peppers and onions with cheese in a large bowl and toss together.
- When ready to serve, dish up a portion and add rice noodles, nuts and sesame to taste.
- Top with dressing and enjoy!
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