nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
Chop the onion and celery into small pieces.
Using a \"slapper\" food chopper, chop the cashews.
Chop the chicken into small pieces.
Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
t the end of the recipe.
Add stock and bring
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
inutes, until cooked through.
Asian Dipping Sauce:
1. Combine
nd Sesame Mayonnaise, if desired (recipe below).
Sesame Mayonnaise: In
hili sauce (see below for recipe link).
# Sprinkle with fresh
ad to enter something. The recipe will feed four however you
et aside.
For the Asian chicken burger:
Combine the
iece of salmon atop Asian-Style Noodles.
Asian-Style Noodles: Cook
br>Meanwhile, to make the Asian herb salad, combine salad greens
or chilled, with the Asian Mayonnaise.
ASIAN MAYONNAISE: (Make ahead).
he rice vinegar, wasabi powder, Asian sesame oil and 1 1
rilled eggplant; drizzle with the asian vinaigrette.
Top with the
Make the Tri-Color Asian Slaw: Put all ingredients in
Toss turkey with soy sauce, oyster sauce, chili sauce, sesame oil and Chinese five spice. Cover and chill for 30 mins. Thread turkey onto skewers, alternating with onion and pepper. Reserve marinade.
Heat a large frying pan over high heat and cook kebabs for 6-7 mins per side, or until cooked through.
Meanwhile, in a small saucepan, bring reserved marinade to a boil. Reduce heat and simmer for 3-4 mins until thickened.
Serve kebabs with steamed rice and Asian greens. Drizzle with sauce.
lice thickly.
For the Asian greens, heat oil in a
Heat oil in a wok or large frying pan on high. Stir-fry garlic and ginger 30 seconds, or until fragrant. Add chicken, in 2 batches. Stir-fry 3-4 mins each, until golden. Return all chicken to wok along with sauces and sugar. Stir-fry 1-2 mins. Add tomatoes and bring to a boil. Reduce heat to low and toss in Asian greens. Simmer gently, stirring, 2-3 mins. Serve with brown rice.