Asian Summer Salad Food

ASIAN SUMMER SALAD

Steps:

• Preparation-----------.
• Chill the celery, cucumber and tomatoes.
• Dice the celery into small pieces.
• Dice or slice the cucumber, according to your preference.
• Dice or slice the tomatoes, according to your preference.
• Dressing-----------.
• Combine the honey, rice vinegar, and salt and mix well.
• Presentation-----------.
• Arrange lettuce leaves or greens on a serving plate.
• Place celery, cucumbers, and tomatoes on lettuce or greens.
• Lightly pour dressing over vegetables.
• Squeeze lemon juice, to taste, over salad.
• Sprinkle with minced ginger and enjoy!

ASIAN NOODLE SALAD

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

SUMMER ASIAN SALAD RECIPE BY TASTY

Steps:

• Heat a small nonstick skillet medium heat. Add the sesame oil, ginger, and garlic and sauté for 1 minute, until fragrant. Add the brown sugar and water and stir until the sugar is dissolved and the mixture is bubbling, being careful not to let it burn. Fold in the peanuts and sesame seeds until well-coated in the sugar mixture. Remove the pan from the heat and set aside to cool for 10-15 minutes.
• In a large serving bowl, combine the Simple Truth™ Organic Power Greens with Fresh Carrot, scallions, jalapeño, cilantro, and basil. Drizzle with the Simple Truth™ Asian Style Sesame Vinaigrette. Toss until the salad is well mixed and evenly coated.
• Garnish with the glazed peanuts and sesame seeds.
• Enjoy!

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.

ASIAN SUMMER PASTA SALAD

Steps:

• When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
• Mix cooked and cooled spaghetti and vegetables in a large bowl.
• Set aside.
• In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes), ginger root and garlic.
• Whisk to combine.
• Add dressing to pasta and vegetables.
• Stir well to combine.
• Chill in the refrigerator for at least an hour to combine flavors.
• Garnish with chopped peanuts or cashews and cilantro.