SZECHUAN BLACK-EYED PEA SALAD
This salad tastes great wrapped in tortillas or served over baby spinach that's been sauteed in a small amount of olive oil. Found this recipe in Vegetarian Times. It won first place in a recipe contest and was submitted by someone named Laura McAllister.
Provided by Enjolinfam
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
- Toss avocado with lemon juice in a seperate bowl.
- Then add the avocado to the black-eyed pea mixture.
- Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
- Toss black-eyed pea mixture with Szechuan sauce dressing.
Nutrition Facts : Calories 379.1, Fat 22.1, SaturatedFat 3.2, Sodium 598.9, Carbohydrate 38, Fiber 10.8, Sugar 4.3, Protein 11
SZECHUAN NOODLE SALAD
This salad comes together quickly and is great at either room temperature or cold. Feel free to add whatever additional fresh veggies you have on hand, such as green bell peppers, bean sprouts, snow peas, etc. Originally from the Asian Food Grocer website several years ago.
Provided by Leslie in Texas
Categories Spaghetti
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles to desired doneness as directed on the package.
- Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
- Drain noodles; rinse noodles in cold water to cool.
- In a large bowl, combine cooked noodles, chicken and vegetables.
- Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.
SZECHUAN CHICKEN SALAD
Make and share this Szechuan Chicken Salad recipe from Food.com.
Provided by Gingerbear
Categories Szechuan
Time 37m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
- Cook and stir garlic and ginger in hot oil for 15 seconds.
- Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
- Cool completely.
- Rinse chicken; pat dry.
- Place in a plastic bag set in a shallow dish.
- Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
- Close bag.
- Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
- Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade.
- Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
- Cut chicken into bite-size strips.
- Combine the carrot and jicama.
- To serve, line 4 salad plates with the lettuce.
- Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
- Stir dressing; drizzle 1 tablespoon dressing over each serving.
Nutrition Facts : Calories 253.6, Fat 7.7, SaturatedFat 1.3, Cholesterol 68.4, Sodium 401.1, Carbohydrate 15.8, Fiber 4.2, Sugar 5.1, Protein 30.9
SICHUAN CUCUMBER SALAD
This salad is spicy, light, refreshing and packed full of flavor. Sliced cucumbers are tossed in a hot and spicy dressing. Serve as cold starter.
Provided by Chelsea
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
- Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
- Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 21 g, Fat 8.3 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 491.3 mg, Sugar 1.4 g
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SZECHUAN CUCUMBER SALAD RECIPE - FOOD.COM
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서빙 4소요 시간 15분범주 Vegetable1회 섭취량당 칼로리 46
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서빙 4소요 시간 4시간 40분저자 Eatingwell Test Kitchen1회 섭취량당 칼로리 200
- In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.
- Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
- Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
- Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.
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