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

    Shredded Asian Salad. Photo by Leggy Peggy

    1/2 Photos of Shredded Asian Salad

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Sonya01's Note:

    for beverage tag apr 08

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    Units: US | Metric


    1. 1
      Cut the carrot and cucumber into ribbons and then into thin strips.
    2. 2
      Toss with cabbage, vermicelli, capsicum, spring onions and peanuts until combined.
    3. 3
      Combine dressing, chilli sauce and coriander. Stir through salad ingredients. Chill before serving.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on May 05, 2008


      A great salad with lots of wonderful taste and texture sensations! The whole family enjoyed this. I used a vegetable peeler to 'ribbon' the carrot and cucumber, and then chopped them into smaller pieces with a sharp knife. It took several bowls to find one that could accommodate all the ingredients. Was also hard to toss in the vermicelli. This would have been easier if I'd broken up the vermicelli before cooking it, or rinsed and chopped it after the cooking and draining. That said it is a brilliant salad. My pics show before and after adding the dressing -- and a change of bowls. Thanks for a great variation on boring old coleslaw.

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    Nutritional Facts for Shredded Asian Salad

    Serving Size: 1 (241 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.8
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 3.6 g
    Cholesterol 8.1 mg
    Sodium 533.0 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 5.5 g
    Sugars 12.3 g
    Protein 11.4 g

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