Malaysian Salad
Try this Malaysian Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
lunch
salad
summer
creamy
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- dressing
- salad ingredients
- 1/2 c golden raisins
- 1 c bean sprouts
- 1 lg garlic minced
- 3 tb soy sauce
- 1/4 c rice vinegar
- 1/2 lg yellow bell pepper
- 1 orange peel sliced off
- 1/2 c water sliced and quartered
- 1/2 c bamboo shoots diced
- 1 tb toasted sesame seeds **
- 1 tb fresh ginger minced
- 1 stalk celery diced
- 1/2 c frozen green peas
- 2 green onions halved
- 2 c cooked quinoa (i use a rice)
- 1/2 c pineapple bits diced
- 1/4 c pineapple juice
- Carbohydrate 219.80074 g
- Cholesterol 0 mg
- Fat 14.2121 g
- Fiber 29.7359999094158 g
- Protein 36.5185 g
- Saturated Fat 0.88803 g
- Serving Size 1 1 Serving (1555g)
- Sodium 926.2245 mg
- Sugar 190.064740090584 g
- Trans Fat 9.494435 g
- Calories 1105 calories
Prepare salad ingredients and mix together in large bowl. In small bowl or glass, mix dressing ingredients and pour over salad. Mix thoroughly and chill in refrigerator for 1 hour. 6-8 servings. 182 calories, 2 gram fat, 4 grams fiber. * 2/3 cup dry quinoa, 4/3 cup water if using modern rice cooker that is fully enclosed and doesnt burp steam. ** to toast your own: use dry hot skillet, stir constantly until aromatic and they just begin to pop (you can go longer if you have a cover and can shake the skillet with the lid on). Posted to fatfree digest by Joan/Paul <cabinluv@execpc.com> on Apr 12, 1999,
