Sesame Green Salad Food

SESAME GREEN BEAN SALAD RECIPE

Steps:

• Wash the beans and remove the hard stem from it from one side. Put a cut on the other side and divide the long beans into two equal parts.
• Add the half quantity of salt to the beans and mix well. This will help retain the colour of the beans when cooked in steam.
• Place a deep pan filled with water on medium flame. Place another bowl in the pan and add the salted beans to it. Cover the pan with a lid and steam cook the beans for 4-6 minutes, till they turn soft. Turn off the heat and keep the bowl of beans aside.
• Place another pan on medium flame and heat oil in it. Fry sesame seeds, then add the steamed beans and salt to it. Saute for 1-2 minutes. Turn off the flame. Sesame Green Bean Salad is ready.

SESAME GREEN BEAN SALAD

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl., In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

SESAME GREEN BEANS

Steps:

• Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
• Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

SESAME CABBAGE SALAD

Steps:

• Make the Dressing: In a small bowl, mix together the mustard, vinegar, olive oil, salt and pepper. Whisk it until it's well incorporated.
• Shred Cabbage & Toss: Shred the cabbage using a mandoline or cut it as small as you can using a sharp knife, and place it in a large bowl. Pour the dressing over the cabbage and toss well.
• Prep apples: Pour the lemon juice over the apple so as not to get brown.
• Combine: Add the cheese, apple, raisins and sesame seeds to the cabbage and toss everything well together.
• Serve: Serve cold.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

TOASTED SESAME GREENS

Steps:

• Place a large pan over high heat until hot.
• Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
• Add spinach and broth; stir once, then cover.
• Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
• Add sesame oil, soy sauce, and sesame seeds.
• Toss to distribute seasonings and serve.

SESAME GREEN SALAD

Steps:

• In a nonstick skillet over medium heat, toast the sesame seeds, shaking often, for 2-3 minutes. Immediately remove from the pan.
• Combine the toasted seeds with the rice vinegar, soy sauce, sesame oil, sugar, ginger and tomato and blend. Toss with the salad greens and serve.

CARROT GREENS SALAD WITH SESAME SEEDS

Steps:

• Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
• Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
• Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
• Cover greens and refrigerate to marinate at least 1 hour before serving.

ASIAN SALAD WITH SESAME GINGER VINAIGRETTE

Steps:

• Combine all the ingredients in the blender and blend until smooth. Reserve.
• Start by cooking edamame according to package instructions.
• Place all the salad ingredients (including the cooked edamame) in a bowl, drizzle with the dressing and toss.
• Garnish with sesame seeds and crushed peanuts and serve.

SESAME GREEN-BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and rinse under cold running water. Place in a bowl and toss with the sesame seeds, lemon juice, oil, salt and pepper. Divide among 4 plates and serve.

ASIAN SALAD WITH SESAME DRESSING

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.