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Bob's Three Bean Salad
Lunch

Bob's Three Bean Salad

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

Quick and Easy Asian Sesame Cucumber Salad
Lunch Asian

Quick and Easy Asian Sesame Cucumber Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
  2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
  3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller

Purple Apple Slaw with Peanut Butter Dressing
Lunch Asian

Purple Apple Slaw with Peanut Butter Dressing

4.6

Prep
25 min
Cook
Total
45 min

Instructions

  1. 1 Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
  2. 2 Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

By BOBNYRI

Kale Salad with Peanut Dressing
Lunch

Kale Salad with Peanut Dressing

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
  2. 2 Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

By lrlake

Edamame Salad
Lunch Asian

Edamame Salad

4.3

Prep
20 min
Cook
5 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts
Lunch

Asian Pasta Salad with Beef, Broccoli and Bean Sprouts

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
  2. 2 Bring 1 gallon of water and 2 tablespoons of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding broccoli the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside while preparing remaining salad ingredients.
  3. 3 Place all salad ingredients (except soy-ginger dressing) in a large bowl or transfer to a gallon-size zipper bag. (Can be covered and refrigerated several hours at this point). When ready to serve, add dressing; toss to coat and serve.

By USA WEEKEND columnist Pam Anderson

Green Bean and Feta Salad
Lunch Greek

Green Bean and Feta Salad

4.2

Prep
30 min
Cook
5 min
Total
275 min

Instructions

  1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
  2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion
Lunch American

Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

By USA WEEKEND columnist Pam Anderson

Asian Quinoa Salad
Lunch Asian

Asian Quinoa Salad

4.7

Prep
15 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
  2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
  3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Best Buckwheat Salad
Lunch American

Best Buckwheat Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
  2. 2 Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

By souplover Sue

Easy Quinoa and Edamame Salad
Lunch American

Easy Quinoa and Edamame Salad

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
  2. 2 Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
  3. 3 Garnished with slivered almonds to serve.

By Plant Based Life

Asian Chicken and Corn Soup
Lunch Asian

Asian Chicken and Corn Soup

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Lunch Greek

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta

4.6

Prep
35 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Whisk rice wine vinegar, Dijon mustard, garlic, pinch of salt, and black pepper together in a bowl; slowly whisk in 2/3 cup extra-virgin olive oil, whisking constantly. Transfer vinaigrette to a jar with a tight-fitting lid.
  2. 2 Set an oven rack to highest position preheat the oven's broiler on high.
  3. 3 Toss zucchini and bell pepper with 2 tablespoons olive oil; season with salt and black pepper. Arrange on a large baking sheet with sides
  4. 4 Broil in the preheated oven until spotty brown, 8 to 10 minutes, flipping zucchini slices and pepper halves once. Transfer to a large bowl to cool, then cut into bite-sized pieces.
  5. 5 Fill a large pot with 1 gallon water and 2 tablespoons salt; bring to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain thoroughly (do not rinse); transfer to the baking sheet. Set aside to cool.
  6. 6 Transfer zucchini, bell pepper, pasta shells, shrimp, tomatoes, feta cheese, olives, onion, and oregano to a bowl or gallon-sized resealable plastic bag (it can be refrigerated for several hours). When ready to serve, add vinaigrette; toss to coat.

By USA WEEKEND columnist Pam Anderson

Asian Chicken Salad Cups
Lunch Asian

Asian Chicken Salad Cups

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Thai Noodle Salad
Lunch Thai

Thai Noodle Salad

4.6

Prep
60 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
  2. 2 In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

By YAKUTA

Japanese Cucumber Salad
Dinner Japanese

Japanese Cucumber Salad

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  2. 2 Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

By Kelly Joy

Smoked Salmon Sushi Roll
Dinner Japanese

Smoked Salmon Sushi Roll

4.7

Prep
30 min
Cook
Total
300 min

Instructions

  1. 1 Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
  2. 2 Immediately after rice is cooked, mix in rice wine vinegar; spread rice on a plate until completely cool.
  3. 3 Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.
  4. 4 Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.

By Vivian Lee

Shieldzini
Side Dish Japanese

Shieldzini

4.0

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Cut cucumbers lengthwise, scoop out seeds with a spoon, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl.
  2. 2 In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.

By PEGW

Japanese Deviled Eggs
Appetizer Japanese

Japanese Deviled Eggs

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
  3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
  4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Japanese Oyster Shooters
Dinner Japanese

Japanese Oyster Shooters

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
  2. 2 Shuck oysters; place 2 oysters in each shooter glass.
  3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
  4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Sesame-Seared Tuna
Dinner Japanese

Sesame-Seared Tuna

4.7

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together soy sauce, sesame oil, mirin, and honey in a small bowl.
  3. 3 Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.
  4. 4 Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.
  5. 5 Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side.
  6. 6 Serve with dipping sauce and wasabi paste.

By NEWORLEANSGIGLET

Air Fryer Shrimp Tempura
Dinner Japanese

Air Fryer Shrimp Tempura

2.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
  2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
  4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
  5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Famous Japanese Restaurant-Style Salad Dressing
Pantry Japanese

Famous Japanese Restaurant-Style Salad Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender.
  3. 3 Blend until all ingredients are well-pureed, about 30 seconds.
  4. 4 Serve and enjoy!

By MARBALET

Spicy Salmon Maki
Dinner Japanese

Spicy Salmon Maki

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
  2. 2 Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
  3. 3 Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
  4. 4 Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
  5. 5 Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
  6. 6 Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

By thedailygourmet

Pork Gyoza
Dinner Japanese

Pork Gyoza

4.9

Prep
60 min
Cook
8 min
Total
68 min

Instructions

  1. 1 Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
  2. 2 Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
  3. 3 Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
  4. 4 Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.

By ChefJackie