Best Oriental Salad Recipes

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

ORIENTAL RAMEN COLE SLAW SALAD

Steps:

• For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
• In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
• Pour dressing mixture over salad and toss well to coat.
• Cover and let it sit for 2 to 3 hours in the fridge.
• Enjoy!

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• Dressing: Add all ingredients in a blender and puree for about 30 seconds. I usually make a double recipe and add a little extra honey!
• Salad: This salad is made easiest with a pair of kitchen scissors. Cut lettuce and cabbage into very thin, short strips. Top with green onions, chow mein noodles and Chicken.
• Idea: You can also turn this salad into amazing wraps! I like to use grilled tortillas. Enjoy!

ORIENTAL CURRIED RICE SALAD

Steps:

• Cook the rice according to package directions and cool.
• Cook the peas and cool.
• Chop celery and onion.
• Mix the rice, peas, celery and onion.
• While the rice is cooking mix all the ingredients for the dressing.
• Mix the dressing into the rice mixture.
• Cool for several hours.

CREAMY ORIENTAL SALAD DRESSING SAM CHOY

Steps:

• Combine all ingredients together well. You can add a bit of water if you prefer thinner dressing.

ORIENTAL SESAME SALAD DRESSING

Steps:

• Whisk together all ingredients.
• Store in an air-tight container in the refrigerator for up to one week; mix well before using.

BEST ORIENTAL SALAD DRESSING

Steps:

• Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated.
• This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving.
• The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results. Send me any other substitutions you've tried!

ORIENTAL CHICKEN SALAD WITH HONEY-SESAME DRESSING

Steps:

• Cut chicken breasts into thin cubes or strips, set aside.
• In a pie plate or shallow dish, beat eggs with 4 tablespoons milk. In another pie plate or shallow dish, add crushed corn flake crumbs, flour, salt, pepper and garlic powder, mix until well blended. Set aside.
• In a medium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame oil. Chill for 20-30 minutes. (Unused dressing will keep in refrigerator for up to 30 days).
• In a large size skillet, add 1/4 cup oil on medium heat, when oil is hot, dip chicken into egg mixture and then in crumb mixture, place chicken in hot oil and fry to a golden brown on all sides, about 2-3 minutes per side. Drain chicken pieces on a plate lined with paper towels, to drain. Keep warm.
• In a large size mixing or salad bowl, add romaine lettuce, shredded carrot, scallions, cabbage, almonds and chow mein noodles, toss salad to incorporate salad mixture, pour in salad dressing over top and continue to toss until well coated with dressing. Serve salad in individual salad plates and top with an even amount of crispy chicken per plate.
• Makes 4 servings.

APPLEBEE'S ORIENTAL CHICKEN SALAD

Steps:

• 1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F. 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle green onion on top of the lettuce. 9. Toast almonds in a small skillet over medium heat for 3 to 4 minutes, or until light brown. 10. Sprinkle toasted almonds over the salad, then add the chow mein noodles.

CHILLED ORIENTAL CHICKEN PASTA SALAD

Steps:

• In a large bowl, combine the cooked pasta, cooked chicken, peas, carrots, red bell pepper and green onion.
• In a small bowl, whisk the soy sauce, canola oil, rice wine vinegar, sesame oil, garlic, brown sugar, ginger and chili oil.
• Pour over chicken pasta mixture and toss to combine.
• Sprinkle on the sesame seeds.
• Cover and refrigerate 2 hours before serving.

ORIENTAL CABBAGE SALAD

Steps:

• Combine soy sauce, vinegar, sugar and oil in a small saucepan and cook over medium heat until sugar dissolves.
• Remove from heat and cool.
• (Can be made a day in advance,) Refrigerate until ready to use.
• Break up Ramen noodles (discard seasoning packets or save them for another use).
• Saute noodles, almonds and sesame seeds in oil until they brown.
• Stir often.
• Remove from heat.
• Combine cabbage, onions and noodle mixture.
• Toss with the dressing about 20 minutes before serving (this allows the noodles to soften).

CRUNCHY ORIENTAL SALAD

Steps:

• Place coleslaw and onions in a large salad bowl.
• Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
• Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.

ORIENTAL RICE SALAD

Steps:

• Be careful not to overcook rice.
• I have used both minute rice and long grain.
• Toss salad ingredients together and refrigerate long enough to let peas thaw.
• Beginning with salad oil ingredient, mix all dressing ingredients and let sit for an hour at room temperature or longer.
• Stir dressing well and dress salad just before serving, mix well.
• Serve cold.

ASIAN/ORIENTAL CABBAGE SALAD

Steps:

• In a large bowl, mix cabbage, onions, carrots, green onions and celery.
• Melt butter in small sauce pan and saute almonds and sesame seeds until golden brown (watch carefully as they will quickly burn).
• Remove from heat and add, sugar, oils, vinegar, soy sauce and minced ginger.
• Cool slightly.
• Pour dressing over vegetables.
• Sprinkle noodles on top and serve.

BEST ORIENTAL SALAD

Steps:

• 1. Chop green onions and add to coleslaw mix. Chill.
• 2. Break up the ramen noodles and brown in 3-4 tbsp of butter. Add sesame seeds and almonds to toast. Set aside to cool.
• 3. Mix soy sauce, vinegar, sugar, & oil in sauce pan and bring to boil. Boil for 1-2 minutes, or until the sugar has completely dissolved. Place in separate container and chill.
• 4. Just before serving add the toasted noodle mix and the dressing to the coleslaw mix.

ORIENTAL SALAD DRESSING

Steps:

• Mix all ingredients and chill.

CRUNCHY ORIENTAL COLESLAW SALAD

Steps:

• 1. Chop up your 2 different cabbages
• 2. Mix the ingredients of your salad dressing and pour into a glass jar w/lid and shake till it is combined or use a wire whisk to combine.
• 3. Add all your ingredients for your salad except for sesame seeds and toss together in a bowl.
• 4. Pour some of your dressing over salad and toss and then decide if you need more or not. Just before serving add your sesame seeds to the top for garnish.
• 5. If I am taking this salad to serve at a picnic I wait about an hour before serving to add the ramen noodles and sesame seeds on top. Here is the finished salad we served today for the 4th of July at my parents camp in Cooks Forest. It is such a colorful and crunchy salad.

ORIENTAL CRUNCHY RAMEN SALAD

Steps:

• Crunch up ramen noodles inside unopened bag.
• Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
• Cook over low heat, stirring constantly, until golden brown.
• Put lettuce and green onions in large bowl.
• Mix up dressing ingredients and toss with lettuce mixture.
• Add ramen noodles just before serving.

ORIENTAL RICE-A-RONI CURRY SALAD

Steps:

• Cook the Rice-a-Roni as per pkg directions. Cool.
• In large bowl add all of the sliced and diced vegetables including the water chestnuts. Mix. Add the seafood or the poultry.
• Mix the mayonnaise, curry powder, soy sauce and ground ginger.
• Note: You may use Miracle Whip if you wish.
• Add the cooled Rice-a-Roni to the salad. Mix. Then add the dressing.
• It is best if this dish is cooled overnight. The flavors really pop!
• Serve individually on lettuce leaves or in a large bowl.

ORIENTAL SALAD

Steps:

• Mix cabbage, bean sprouts and onions in large bowl.
• In small bowl or dressing container, combine dressing ingredients. Mix well.
• Half an hour before serving add seeds and noodles.
• Ten minutes before serving add dressing.
• Stir to coat.
• Enjoy!