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Salads
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Quick Meal Ideas
Asian Salad
From: 5 A Day
1 c. sliced mushrooms
2 carrots, shredded
2 t. cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 tangerine, sectioned
non-fat Asian or Oriental style dressing
black pepper
Mix ingredients, toss well
Chinese Chicken Salad
From: Suzanne Jensen
1 med-large head of cabbage, chopped
3 cup cubed cooked chicken
3 pkg. Dry “Top Ramen” chicken-flavor noodles
3 chopped green onions
4 tea. slivered almonds
4 tea. sesame seeds, toasted
Dressing:
seasoning mix from package of noodles
3 tea. sugar
1 1/2 cup oil
3 tea. salt
1 tea. pepper
3 oz. apple cider vinegar
Pour over salad ingredients and mix. Chill overnight to enhance flavor.
Cambodian Rice Noodle Salad (Nhuom Banh Chock Tuk Trey)
Serves 4
Serving size: 2 ounces noodles, 1½ cups vegetables
Ingredients
8 ounces rice stick noodles (In orange packaging; I like Carvalle brand)
2 cups leaf lettuce, finely sliced
1 cucumber, finely sliced
½ cup cilantro, cut into 2” pieces
¼ cup mint, leaves picked from stems
¼ cup basil, leaves picked from stems
Other herbs as desired
2 carrots, shredded
1 cup fresh bean sprouts
½ cup peanuts, roasted and coarsely chopped (2 tablespoons/person)
Preparation
Boil rice stick noodles until soft, about 5 minutes (check to be sure they are soft before draining). Immediately rinse with cold water, and continue to rinse until noodles are cool.
Evenly distribute the noodles between 4 large bowls. Place in sections on top: lettuce, cucumbers, cilantro, mint, herbs, carrots, bean sprouts, and peanuts.
Serve with:
½ cup reduced sodium sweet and sour fish sauce (2 tablespoons per person)
2 fried egg rolls per person, chopped into sections (optional) OR 8 ounces boneless skinless chicken breast, sliced thinly and cooked with garlic and a little oyster sauce