SESAME NOODLE SALAD
Sesame Noodle Salad, so quick and easy! Thin noodles infused with a sesame, honey, soy sauce dressing.
Provided by Elise Bauer
Categories Salad Make-ahead Quick and Easy Cilantro Noodle Pasta Salad Sesame Vermicelli
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Prepare the dressing: Put the dressing ingredients into a small saucepan and bring to a boil. Remove from heat.
- Cook the pasta: Put the pasta in a large pot in salted boiling water (1 Tbsp salt for every 2 quarts of water). Cook al dente, according to the directions on the pasta package. Drain.
- Toss with dressing, chill: Stir together the cooked pasta and the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.
Nutrition Facts : Calories 324 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 426 mg, Sugar 10 g, Fat 21 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
ENSALADA DE NOPALES (CACTUS SALAD)
Steps:
- In a small bowl or jar whisk together the olive oil, lime juice, agave or honey, dried oregano, salt and pepper.
- Set aside.
- In a large bowl combine the cactus, tomato, sliced onion, cilantro, queso fresco, and jalapeños if you're using any. Mix to combine all ingredients.
- Note: Do not mix in the avocado just yet as it will become all mushy when mixing the salad a few times. Leave it for the last step!
- Pour the desired amount of dressing over the salad and mix together.
- Add the cubed avocado and gently fold into the salad.
Nutrition Facts : ServingSize 1 serving, Sodium 800 mg, Sugar 10 g, Fiber 9 g, Cholesterol 30 mg, Calories 360 kcal, SaturatedFat 8 g, Fat 23 g, Protein 16 g, Carbohydrate 23 g, UnsaturatedFat 12 g
CACTUS SALAD
Steps:
- Gather the ingredients.
- Pour canned or jarred nopales into a strainer to drain. Rinse under running water until jar liquid is washed off. Leave nopales in long strips or chop into pieces about the same size as the tomato and onions.
- In a large glass, ceramic, or stainless steel bowl, toss together tomato, onion, nopales, and cilantro.
- Place olive oil, lime juice, oregano, and salt into a small jar with lid on. Shake vigorously until mixture comes together. Pour dressing over salad and toss again, gently but thoroughly.
- Cover bowl and refrigerate salad for at least an hour and up to 24 hours for flavors to meld. To serve, garnish with cheese, onion, and avocado.
Nutrition Facts : Calories 371 kcal, Carbohydrate 23 g, Cholesterol 21 mg, Fiber 11 g, Protein 11 g, SaturatedFat 7 g, Sodium 418 mg, Sugar 8 g, Fat 29 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
INDIAN NOPALES SALAD
Provided by Regina Schrambling
Categories salads and dressings
Time 45m
Yield Six to eight servings as a side dish
Number Of Ingredients 12
Steps:
- Heat the broiler.
- Lay the bell and poblano peppers on a foil-covered baking sheet. Place them under the flame and roast, turning every few minutes, until the peppers are charred and blistered on all sides, about 15 to 20 minutes. Transfer the peppers to a brown paper bag and seal. Set aside until the peppers are cool enough to handle.
- Meanwhile, carefully scrape off all the thorns from the nopales with a paring knife or a potato peeler. Shave off the outer edges. Place the nopales in a steamer in a small saucepan and steam them over high heat until they are just tender, about 5 minutes. (This can take more or less time, depending on the size.) They should be fairly soft but not gray and mushy. Remove and set aside to cool. Cut the nopales into thin strips about 2 inches long.
- Place the strips in a bowl with the jicama. Remove the peppers from the bag. Slide the skins off, remove the seeds and ribs and scrape away any blackened sections. Cut the peppers into matchstick-size strips, the same size as the jicama and nopales. Add them to the bowl.
- In another bowl, combine the olive oil, oregano and cumin. Whisk in the lime juice and pour the mixture over the vegetables, tossing to coat. Season generously with salt and pepper. Add more seasoning if desired. Cover and set in the refrigerator overnight.
- Preheat the oven to 300 degrees.
- Spread the pine nuts on a small baking sheet and roast them until they are barely golden brown, about 5 minutes. Watch them carefully and stir often. Remove and cool.
- To serve, spread the vegetables on a platter. Lay the onion slices on top of them and sprinkle with the toasted pine nuts.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 4 grams
SESAME NOODLE SALAD
This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.
Provided by jkmom
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g
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