Recipe: Hot-Cold Asian Salad

Don’t forget about the hot sauce discount and the free yoga mat giveaway. Now…

One of my favorite meals is what I call a “hot-cold salad“. It consists of a raw lettuce base and it’s topped with some stir-fry variation. This is the one I made a few nights ago.

Hot-Cold Asian Salad

09 hot cold asian salad 450x298 Recipe: Hot Cold Asian Salad

Ingredients (serves 2)

  • 1/2 medium cucumber, chopped
  • 1 cup cherry tomatoes, sliced in half
  • handful of alfalfa sprouts, chopped
  • 1 tablespoon peanut oil
  • 1/2 cup chopped onions
  • 3 cups sprouts (I think they are soy bean sprouts; I get them in the Asian market)
  • 1 cup chopped broccoli
  • 1 cup chopped mushrooms
  • 1/2 cup chopped red pepper
  • 1 cup frozen shrimp
  • 2 tablespoons orange juice (optional)
  • 1-2 tablespoons soy sauce or ponzu sauce
  • 2 tablespoons peanut butter OR PB2
  • dressing – hot sauce and hoisin (wish I had Korean red sauce), chipotle ranch dressing
  • base – 1 head of romaine for me; white rice for Bobby

Method

  1. Chop the cucs, tomatoes, and alfalfa sprouts. Set aside.
  2. Heat the peanut oil (other oil is okay, but peanut has a wonderful flavor) over high heat in a wok. Cook the chopped onions for about a minute. Add the soybean sprouts, broccoli, mushrooms, red peppers, and cooked shrimp (I use frozen). Saute for another 2-3 minutes.
  3. Add the OJ (optional), soy sauce, and peanut butter. Cook until the OJ evaporates.
  4. Remove from heat and toss in the cucs, tomatoes, and alfalfa sprouts.
  5. Top with any dressing you want (hoisin, Korean red sauce, Chipotle ranch, etc…).
  6. Serve over rice (Bobby) or lettuce (Maggie).

I loved it. So yummy! I ate more of it than Bobby did, and my mom was actually up in the city taking care of us (last week when we were sick) and she tried it too (and liked it a lot).

11 hot cold asian salad 450x298 Recipe: Hot Cold Asian Salad

This hot-cold salad is very good for you – peanut oil is a healthy fat, shrimp are lean protein, tons of veggies provide fiber, and it’s colorful. A trick my old ballet teacher taught me is that in order to eat a balanced diet, eat a variety of colors.

10 hot cold asian salad 450x298 Recipe: Hot Cold Asian Salad

Do you ever make hot-cold salads?

P.S. I’ll give you that update I owe you tomorrow… icon smile Recipe: Hot Cold Asian Salad

9 Comments on Recipe: Hot-Cold Asian Salad

  1. Biz
    8 June, 2010 at 11:47 am (4 years ago)

    I’ve never had a hot/cold salad before, but I put baby spinach on the bottom of my hot spaghetti – I love how wilted it gets with the heat of the pasta!

  2. Cindy
    8 June, 2010 at 1:55 pm (4 years ago)

    mmmmmmmmm yum!

    that looks perfect!

    and YES, I top hot toppings on my salad base all the time!

    I think it’s a weather thing too, because I couldn’t make myself eat a salad a month ago but I can’t get enough now!

    xo

  3. Christina (Dinner at Christina's)
    8 June, 2010 at 3:53 pm (4 years ago)

    Mmm this looks good! Yes, my salads are always a crazy mixture! I try to use a variety of colors and also get rid of leftovers. hehe Sometimes hot, sometimes cold.

  4. Mallory
    8 June, 2010 at 5:12 pm (4 years ago)

    i just cant do the meat veggies sweet/sour thing. i have tried and tried but i hate soy sauce and nut butter thought being mixed together…maybe i need to acquire it!

  5. Janet (Pantry Bites)
    9 June, 2010 at 4:12 am (4 years ago)

    I like the ingredient list. Will definitely give it a go.

  6. Josh
    2 February, 2013 at 2:43 am (2 years ago)

    Hi! I’ve been reading your blog for a while now and finally got the bravery to go ahead and give you a shout out from Dallas Texas! Just wanted to mention keep up the good work!

  7. Adwords Code
    7 March, 2013 at 5:38 pm (2 years ago)

    Excellent site. A lot of useful info here. I am sending it to several friends ans additionally sharing in delicious.
    And obviously, thanks on your sweat!

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