Asian Salad With Sriracha Peanut Dressing Food

ASIAN CHICKEN SALAD WITH PEANUT DRESSING

Asian Chicken Salad with Peanut Dressing image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 cup frozen shelled edamame
2 oranges
1/3 cup creamy peanut butter
2 tablespoons plus 1 teaspoon low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Sriracha
Freshly ground pepper
1/2 large head iceberg lettuce, chopped
2 cups watercress, trimmed
1 cup crunchy chow mein noodles
2 1/2 cups shredded rotisserie chicken (about 12 ounces)
1 cup shredded carrots (about 2 carrots)

Steps:

Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

ASIAN SLAW WITH GINGER PEANUT DRESSING

Asian Slaw With Ginger Peanut Dressing image

Make and share this Asian Slaw With Ginger Peanut Dressing recipe from Food.com.

Provided by adopt a greyhound

Categories < 30 Mins

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup honey
1/4 cup vegetable oil
1/4 cup rice vinegar, unseasoned
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
1/2 teaspoon salt
1/2 teaspoon sriracha sauce (Thai hot sauceÃ optional)
1 tablespoon minced fresh ginger
1 large garlic clove, minced
4 cups prepared shredded Coleslaw
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked shelled edamame (available fresh or frozen)
2 medium scallions, finely chopped
1/2 cup chopped salted peanuts (you can also leave them whole)
1/2 cup loosely packed chopped fresh cilantro

Steps:

Make the dressing by combining all ingredients in medium bowl. Stir until peanut butter is dissolved. Set aside.
Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt but go by your own taste). Serve cold.

Nutrition Facts : Calories 410.5, Fat 25.8, SaturatedFat 3.5, Cholesterol 6.4, Sodium 584.8, Carbohydrate 37.1, Fiber 6.5, Sugar 15.7, Protein 12.8

123 ASIAN DRESSING

123 Asian Dressing image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

3 tablespoons creamy peanut butter
2 tablespoons brown sugar
1 tablespoon soy sauce
Squirt of sriracha, plus more if needed
1 lime, zested and juiced, plus more lime juice, if needed
For serving: red leaf lettuce, romaine, mandarin oranges and crispy wonton noodles

Steps:

Mix together the peanut butter, brown sugar, soy sauce, sriracha, lime zest and juice and some hot water in a small bowl until the dressing reaches the desired consistency, adding a bit more hot water or lime juice to thin it out if it's too thick. If you want it more spicy, add some more sriracha.
Serve over red leaf and romaine lettuce with mandarin oranges and crispy wonton noodles.

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