Best Chinese Vegetable Salad Recipes

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CHINESE VEGETABLE SALAD



Chinese Vegetable Salad image

Make and share this Chinese Vegetable Salad recipe from Food.com.

Provided by KathyM

Categories     Beans

Time 15m

Yield 10 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
1/2 cup of shelled sunflower seeds
1 package ichiban instant noodle soup, broken up,reserve seasoning for dressing (any flavor)
1/2 head cabbage, chopped up
1 1/2 cups bean sprouts
2 cups green onions
2 cups of chopped fresh mushrooms
1 (400 g) package chow mein noodles (smaller ones)
1 (400 g) package of big fat yellow chinese noodles
1/2 cup vegetable oil
4 tablespoons soya sauce
3 tablespoons white vinegar
1 tablespoon sugar
salt and pepper

Steps:

  • Mix all ingredients together.
  • Pour over vegetables and mix well, Let sit for several hours.

Nutrition Facts : Calories 604.5, Fat 40.1, SaturatedFat 5.5, Sodium 767, Carbohydrate 54.9, Fiber 6.1, Sugar 4.8, Protein 11.3

CHINESE VEGETABLE SALAD



Chinese Vegetable Salad image

I found this recipe in a June 1981 issue of Bon Appetit. It was in the "Cooking Class" feature and the class was on Easy Chinese Barbeque. It makes 4 to 6 main course servings or,if doubled, makes 10 buffet course serving. Other vegetables may be added such as baby ears of corn, blanched broccoli florets,water chestnuts,red bell pepper, sliced fresh mushrooms etc.

Provided by Leslie in Texas

Categories     < 60 Mins

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 lb snow peas, strings removed
2 medium cucumbers, peeled and cut into slices 1/4 inch thick
1 small celery, peeled and cut into 2-inch matchsticks
2 tablespoons vegetable oil
1 1/2 teaspoons chinese chili paste with garlic (or to taste)
1/4 cup light soy sauce
1/4 cup white vinegar
3 tablespoons sesame oil
2 tablespoons sugar

Steps:

  • Bring large pot of water to boil.
  • Add snow peas and parboil 30 seconds.
  • Drain,rinse under cold water and drain again.
  • Combine with cucumbers and celery in large serving bowl.
  • For Dressing.
  • Heat 2 tablespoons vegetable oil in small skillet.
  • Add chili paste and stir-fry until heated.
  • Add remaining ingredients and mix well.
  • One hour before serving, toss vegetables with dressing.
  • Cover and refrigerate until serving time.
  • * If using fresh broccoli, parboil for 30 seconds.

Nutrition Facts : Calories 223.9, Fat 17.2, SaturatedFat 2.4, Sodium 1033.9, Carbohydrate 15.2, Fiber 1.7, Sugar 10.4, Protein 3.7

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