Crunchy Asian Salad

    Crunchy Asian Salad

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    Crunchy Asian Salad Recipe

    Every afternoon about 3 pm I start thinking about what I am going to make for dinner. Like many people I know, I feel like I make the same type of meals and I am always looking for new recipes and different ingredients. At the same time, with swimsuit season upon us, I have been trying to stay health conscious.

    So I was elated when a friend recently suggested that I make a crunchy Asian salad. Besides the Southern dishes that I am accustomed to, Asian food is my favorite type of food to cook and consume. And, luckily, since Asian food tends to be vegetable-rich, it can also be quite healthy.

    Although a wide variety is available in the United States, vegetables typically play a secondary role on the American plate. Vegetables are generally served as side dishes, and some vegetables, such as potatoes, are often deep fried. But vegetables play a major role in Asian fare. They are commonly served in entrees and sometimes are used as main dishes without meats.

    Hamburgers, pork chops, steaks, meatballs, bacon and sausage are staples of the typical diet in the United States. These foods are high in saturated fats, which can elevate bad cholesterol and lead to arteriosclerosis, stroke and heart attack. Asian diets use red meats sparingly, focusing instead on lean proteins, such as fish and tofu.

    This recipe will take you outside of the standard dinner box with bok choy, edamame and tofu. It’s a sweet, crunchy salad that you will make for your friends when you want to show off the expansion of your cooking range without expanding your waistline. Enjoy!

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    Crunchy Asian Salad
    This Asian-inspired salad proves that dinner doesn’t have to be boring or fattening.
    Servings
    people
    Ingredients
    Servings
    people
    Ingredients
    Instructions
    1. Make the dressing first by combine all the dressing ingredients in a salad shaker or jar and shaking until well mixed. Set aside.
    2. Preheat the oven to 250 degrees Fahrenheit.
    3. For the salad, chop the cabbage into thin ribbons and put it in a large salad bowl. Shave the carrots and mix in with the cabbage. Chop the green onion and layer it over the cabbage.
    4. Crunch the dry ramen noodles in the bag with your hands then pour the pieces onto a baking sheet; discard the packet of seasonings. Add the nuts and seeds to the baking sheet also. Toast the ramen noodles, nuts and seeds until light brown (do not burn), then sprinkle them over cabbage mixture. Add the edamame to the salad. Chop the chicken into bite-sized pieces and layer over the salad.
    5. Pour the dressing over the entire salad and toss. Let it sit in the refrigerator for about 15 minutes to get cold before serving. Enjoy!
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    Growing up in a small town in the foothills of North Carolina, Sandi always dreamed of living on the coast. In her youth, she was always by the water; she was raised tending a big garden and stomping around in the creek. She spent her adolescent days on a Jet Ski or fishing on Lake James, N.C., and she and her friends would camp and hike the Linville Gorge. Attending the University of North Carolina at Charlotte she felt like she was getting out of my small-town box and living the city life; at the same time, she was getting a little closer to the ocean. Moving to Wilmington has been a dream come true, and the life she has created has been a blessing. She enjoys kayaking the Cape Fear, fishing the shores of Carolina Beach, and picking up seashells and shark’s teeth wherever she is. At home, she loves to cook and play with her dogs in the backyard. She also enjoys DIY home improvement endeavors. No outdoor shower, fire pit or flower bed is too big of a job! Being a part of the North Brunswick Magazine and South Brunswick Magazine team has taught Sandi that you really can enjoy your career.

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