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    You are in: Home / Recipes / Crunchy Asian Salad Recipe
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    Crunchy Asian Salad

    Crunchy Asian Salad. Photo by **Tinkerbell**

    1/1 Photo of Crunchy Asian Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    DSimone's Note:

    This recipe was printed in Coastal Living Magazine. It was called Amansala Salad with Ginger-Sesame Dressing, after the Amansala Resort and their Bikini Bootcamp. This salad is delicious and a wonderful mix of colors and textures. Enjoy!

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    Units: US | Metric

    Ginger-Sesame Dressing


    1. 1
      Combine all dressing ingredients in blender, add 2 tbs water and process until smooth.
    2. 2
      Combine all salad ingredient except fish or chicken. Toss with dressing to taste. Top with fish or chicken.
    3. 3
      Makes a single serving as entire meal or 3-4 servings as side salad.

    Ratings & Reviews:

    • on April 11, 2010


      We loved the fresh ingredients that make up this salad! You do need to eat it right away though, as it didn't hold up for DH when he got home from work. I'll be sure not to add in the dressing if we can't all eat together next time. ;) The only changes I'd make are to replace the balsamic vinegar with either an apple cider or rice wine vinegar. I thought the balsamic was overpowering and didn't allow the other ingredients to shine. I used both green and purple cabbage with chicken as the meat, but otherwise made as directed. Thanks for sharing, DSimone! Made & enjoyed for Spring 2010 Pick A Chef. You've been adopted! :)

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    Nutritional Facts for Crunchy Asian Salad

    Serving Size: 1 (749 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1556.4
    Calories from Fat 1125
    Total Fat 125.1 g
    Saturated Fat 17.5 g
    Cholesterol 93.5 mg
    Sodium 1688.2 mg
    Total Carbohydrate 71.0 g
    Dietary Fiber 10.8 g
    Sugars 45.9 g
    Protein 47.5 g

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