Best 2 Whalins Low Fat Asian Salad Recipes

Are you looking for a delicious and healthy salad recipe that combines the flavors of the Orient? Look no further than Whalin's Low Fat Asian Salad. This tantalizing dish features a harmonious blend of fresh, crisp vegetables, lean protein, and a light, flavorful dressing. It's a perfect meal for those seeking a nutritious and satisfying dish that's low in fat and high in flavor. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and sure to impress your taste buds. Get ready to embark on a culinary adventure as we explore the simple steps involved in creating this delightful Asian salad.

Here are our top 2 tried and tested recipes!

SKINNY CRUNCHY ASIAN SALAD

Skinny Crunchy Asian Salad image

63% less fat • 50% fewer calories • 70% more vitamin C than the original recipe. Focus on the fresh, trim the ramen and top it with fruits and veggies.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 15

Number Of Ingredients 12

Ingredients

1/3 cup canola oil
1/3 cup rice vinegar
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
1 package (3 oz) ramen noodle soup mix (any flavor)
1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
8 medium green onions, sliced (1/2 cup)
1/2 cup sliced almonds (2 oz)
1 medium red bell pepper, cut into 1x1/8-inch strips
2 seedless oranges, peeled, coarsely chopped (1 1/2 cups)
2 cups coarsely chopped fresh baby spinach leaves

Steps:

In large bowl, beat dressing ingredients with wire whisk until sugar is dissolved and mixture is well blended.
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours.

Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g

WHALIN'S LOW-FAT ASIAN SALAD

Whalin's Low-Fat Asian Salad image

A variation of Pioneer Woman's Asian Noodle Salad--noodles are optional in this version and I added herbs (mint, basil, arugula). Varied the dressing to make it lower fat. Crowd pleaser--it always disappears very quickly. All the quantities can be changed according to your wishes--eyeball the amounts and ingredients according to your tastes and what you have on hand. You can make this several days ahead and store in the fridge. Keep the dressing separate. If you are not serving it within an hour or two do not mix in the spinach and arugula to keep them from getting too crushed. If I manage to have leftovers I sautÃï¿½Â© the salad in the dressing and serve it over brown rice for a wonderful stir fry dinner. The dressing is amazing and will keep for a week in the fridge. I usually make a double or triple batch and keep it in the fridge to use in stir fries. If I am making this for a large crowd I leave the jalepeno's out and serve them on the side for people to add as they want.

Provided by Papagayita

Categories Salad Dressings

Time 30m

Yield 10 cups of salad, 8-10 serving(s)

Number Of Ingredients 24

Ingredients

3 cups purple cabbage, finely sliced
1 cup broccoli, cut into small pieces
4 carrots, cut into match stick size pieces
1 1/2 cups bean sprouts
2 bell peppers, sliced thin (red or yellow)
1 bunch cilantro, diced
1 jalapeno, finely diced (to taste!)
1 bunch cilantro, diced (use finely diced stems in dressing)
1 cup fresh basil leaf, shredded
1/2 cup fresh mint leaves
2 green onions, including green parts diced
2 cups Baby Spinach, washed
1 cup arugula, washed and stems cut off
1/2 cup pine nuts (optional or use crushed almonds)
4 tablespoons fresh ginger, minced
5 garlic cloves, minced (or to taste. I usually use 5-10)
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
1 tablespoon olive oil (optional)
2 tablespoons brown sugar (to taste)
1 tablespoon jalapeno, diced (or to taste)
1/2 cup warm water (to taste)
1 lime, juiced
1/4 cup diced cilantro (use stems)

Steps:

Mix salad ingredients together.
Mix all dressing ingredients together (including minced cilantro stems but not including cilantro leaves) and shake to combine.
Pour dressing over salad before serving.
Note: You can dress the salad several hours before serving to allow the flavors to meld but if you are making several days worth of salad as I usually do, do not dress the salad until the day you will serve it.

Nutrition Facts : Calories 156.6, Fat 9.6, SaturatedFat 1, Sodium 311.4, Carbohydrate 16.8, Fiber 4.1, Sugar 8.5, Protein 4.5

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and fruits provide the best flavor and nutrients.
Choose lean protein: Opt for lean protein sources such as grilled chicken, shrimp, tofu, or beans.
Use healthy fats: Include healthy fats from sources such as avocado, olive oil, or nuts.
Make your own dressing: Avoid store-bought dressings, which are often high in unhealthy fats and sugar. Instead, make your own dressing using healthy ingredients like olive oil, vinegar, herbs, and spices.
Keep it simple: Don't overcomplicate your salad with too many ingredients or flavors. A simple salad with a few fresh ingredients can be just as delicious and satisfying.

Conclusion:

Eating healthy and delicious doesn't have to be complicated. With these recipes from Whalin's Low-Fat Asian Salad, you can create a variety of flavorful and satisfying salads that are perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or a refreshing side dish for a party, these recipes have you covered. So next time you're craving a healthy and delicious salad, give one of these recipes a try.