Best South Seas Salad Recipes

SOUTH SEAS SHRIMP SALAD

South Seas Shrimp Salad image

Travel the South Seas with this colorful Asian-inspired salad.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups bite-size pieces spinach
2 cups shredded Chinese (napa) cabbage
1 cup enoki mushrooms
1 medium red bell pepper, cut into 1/2-inch pieces
2 medium green onions, thinly sliced (2 tablespoons)
1/2 pound frozen cooked peeled deveined medium shrimp, thawed
1/4 cup slivered almonds, toasted
2 tablespoons vegetable oil
2 tablespoons rice vinegar or white vinegar
2 tablespoons soy sauce
1/2 teaspoon five-spice powder

Steps:

Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg

SOUTH SEAS SALAD

South Seas Salad image

Make and share this South Seas Salad recipe from Food.com.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 15m

Yield 7 cups

Number Of Ingredients 12

Ingredients

1 lime zest
1/4 cup lime juice
2 tablespoons fish sauce or 2 tablespoons vegetarian fish sauce
1 tablespoon sugar
1 teaspoon cumin
1/2 teaspoon hot red pepper flakes
1/2 teaspoon salt
6 cups cooked rice
1 large mango, chopped
1 small red onion, chopped
1 cup coriander, chopped
1/2 cup roasted salted cashews

Steps:

Combine first 7 ingredients.
Stir in the rice, mango and onion.
Just before serving stir in the coriander and cashews.

SOUTH SEAS SHRIMP SALAD

South Seas Shrimp Salad image

Travel the South Seas with this colorful Asian-inspired salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups bite-size pieces spinach
2 cups shredded Chinese (napa) cabbage
1 cup enoki mushrooms
1 medium red bell pepper, cut into 1/2-inch pieces
2 medium green onions, thinly sliced (2 tablespoons)
1/2 pound frozen cooked peeled deveined medium shrimp, thawed
1/4 cup slivered almonds, toasted
2 tablespoons vegetable oil
2 tablespoons rice vinegar or white vinegar
2 tablespoons soy sauce
1/2 teaspoon five-spice powder

Steps:

Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 8 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 600 mg

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