Asian side salad

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Asian-style chopped salad

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Salad Asian side

And the best thing is that they do not taste frozen at all. Chicken would be a great addition here. Typically there are three different types of cucumbers at the grocery store. Getting more familiar with it and posting more Asian recipes here on the blog is definitely on my bucket list for ! This Asian cucumber salad can be made a few hours in advance, but just be aware that the cucumbers will release liquid as they sit in the fridge, so your dressing might be a little thinner in consistency when it comes time to serve your salad. Add some herbs and sesame seeds, then toss and enjoy!

You can either sald leftover chicken, grill some chicken or… wait for it… serve it with some chicken egg rolls from Pagoda! So this Asian Salad was born! Thank God we now live in a building with a garage! And the answer is: Mine is to eat more delicious Asian food! Then I came home and played mad scientist in the kitchen until I created something that tasted just like what I had that day. Print Recipe This recipe for Asian cucumber salad is sliced cucumbers and colorful veggies tossed in a zesty sesame dressing. This Asian style cucumber salad utilizes soy sauce and sesame oil to bring lots of flavor without a lot of work.

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Making the dressing is easy peasy: Aslad will taste divine regardless! But now tell me, what are your Chinese New Year resolutions? I use a mandolin, but you can totally use the food processor! All opinions are mine alone. Bring spring to your tastebuds by making this refreshing and nutritious Asian Salad made with spinach, watercress, carrots, broccoli stems, mango, cucumbers, edamame, crushed peanuts and a delicious sesame ginger vinaigrette!

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