Asian Chopped Vegetable Salad Food

ASIAN SALAD

Steps:

• Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.

ASIAN CHOPPED VEGETABLE SALAD

Steps:

• To make dressing: combine rice vinegar, oils, and sugar in a jar. Shake well before using.
• Blanch chopped snow peas in boiling water for 1 minute; drain and cool quickly in a bowl of ice water. Drain thoroughly.
• In a large salad bowl, toss together snow peas, cabbages, baby corn, onion, radish, and ginger.
• Drizzle dressing over salad and toss to coat. Top with enoki mushrooms, if desired.

ASIAN CHICKEN SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined. Toss the chicken with 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting board; let rest 5 minutes. Meanwhile, toss the cabbage, carrot, scallions and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.
• Photograph by Antonis Achilleos

ASIAN SALAD

Steps:

• Blend the chopped chilli, garlic, ginger and palm sugar to a fine paste in a food processor. Add the soy and fish sauces and blend again. Taste and adjust the seasoning if necessary.
• In a bowl, mix together the cucumber, peas, sugarsnap peas, beansprouts, spring onions, mint leaves and coriander until well combined. Add the sauce then gradually drizzle in the lime juice, tasting regularly. Add the pea shoots or lambs lettuce and mix well.

CHINESE VEGETABLE SALAD

Steps:

• Mix all ingredients together.
• Pour over vegetables and mix well, Let sit for several hours.

CHOPPED VEGETABLE SALAD

Steps:

• In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
• In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
• Pour over the vegetable mixture and stir in well.
• Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
• Chill for an hour before serving.

ASIAN KALE SALAD

Steps:

• Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
• Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
• Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
• Top salad with fresh blueberries to serve.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.