nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
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.
p the 2 packages of ramen noodles, (DO NOT USE THE
eggie mixture with Asian Restaurant Ginger-Soy salad dressing (recipe below, the last
Melt butter in a medium skillet on low heat.
Add ramen noodles, almonds and sesame seeds.
Cook, stirring often, until golden brown.
Remove from heat, cool.
In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
Cool.
Stir in soy sauce.
In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
Toss well.
Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
This salad is best served at room temperature.
eanwhile, to make the Asian herb salad, combine salad greens, herbs and chili
Set aside flavor packets from Ramen noodles. Crush noodles and put in bowl. Add cole slaw mix. Sprinkle cole slaw mixture with almonds, sunflower seeds and onions.
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.
br>Place the slightly crushed Ramen noodles and the sunflower seeds
Mix together chicken, lettuce and green onions. Set aside. Brown almonds, crushed Ramen noodles and sesame seeds in butter. Saute and cool.
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.
ressing and serve with cabbage salad.
Recipe adapted from American Test
0 mins.
Meanwhile, for salad, toss sugar snap peas, snow
Combine lime zest, 1 tbsp lime juice, chili and oil. Add calamari, cover with plastic wrap and chill for 20 mins to marinate.
Heat a grill or grill pan over medium heat. Cook calamari and lime halves for 2-3 mins, or until calamari is tender and lightly golden.
Arrange salad greens, pepper and carrot on serving plates. Top with calamari. Combine sweet chili sauce and extra juice. Drizzle over calamari salad. Serve with grilled lime halves.
pice mix.
For the salad, whisk lime juice, oil, fish
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
Combine all in a large salad bowl and mix well to coat salad with dressing. Voila!
Would be good with probably most viniagrettes but personally I make mine with Newman's Low-Fat Sesame Ginger Dressing! It really adds an asian twist and is relatively healthy.
imple Pizza Dough according to recipe.
Preheat the oven to
First, make salad dressing; you can do this
nd onion in very large salad bowl. Gently toss to combine