Easy Asian Salad
This seems like a lot of ingredients, but it really doesn't take that long to fix. It's one more of my "I have two vegetarian teenage sons who eat a ton" recipes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
asian
salad
noodles
cabbage
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1 tsp. salt
- 0.25 cup sesame seeds
- dressing:
- salad:
- 2 packages soba noodles (or 8 packages top ramen noodles)
- 0.5 cabbage sliced thin
- 0.5 purple cabbage sliced thin
- 8 oz. bean sprouts
- 2 cucumbers peeled and sliced
- 1 pint grape tomatoes halved
- 1 cup yellow onion sliced
- 0.75 cup olive oil
- 0.75 cup lime juice
- 0.5 cup soy sauce
- 0.5 cup green onion chopped
- 4 tbsp minced ginger (i use ginger paste from a tube)
- 3 tbsp brown sugar
- 2 tbsp sesame oil
- 2 tbsp garlic minced
- 2 tsp. hot asian chili sauce
- Carbohydrate 26.60734125 g
- Cholesterol 0 mg
- Fat 27.0038875 g
- Fiber 5.54909997920319 g
- Protein 8.58104125 g
- Saturated Fat 3.8146415 g
- Serving Size 1 1 Serving (413g)
- Sodium 2048.0195 mg
- Sugar 21.0582412707968 g
- Trans Fat 0.970519750000005 g
- Calories 360 calories
In a medium bowl, whisk together all the dressing ingredients. Set aside. In a VERY LARGE bowl, toss together all the salad ingredients except the noodles and the sesame seeds. Boil the noodles, then cool them by rinsing in cold water. Drain thoroughly. Mix the noodles into the salad. Pour dressing over the top and toss lightly. Sprinkle with sesame seeds. This makes 4 servings at my house, but probably 8 at yours. :) If you want to add some meat to this salad, I suggest sliced BBQ pork, or cooked crab meat (out of the can is just fine).
