Delicious Oriental Summer Salads!!

oriental coleslaw with nori

szechuan noodle salad


Soft noodles and crispy vegetables, infused  with oriental spices.

This is a very delicious but spicy oriental dish.
A great vegetarian entrée but a perfect complement to grilled fish or chicken as well.
Makes a delightful cold summer salad on it’s own!  Oriental coleslaw is next!


2 pkgs udon noodles(EDEN or other brand)

1 small can of baby corn(rinsed and drained; cut corns in half)

1 can sliced water chestnuts(rinsed and drained)

1/2 cup fresh china pea pods(remove strings)

1 red bell pepper(chopped)

2 green onions(chopped)

1 cup bok choy(chopped in large pieces)

1 cup napa cabbage(chopped), optional

1/2 cup szechuan sauce(we prefer SAN-J)

2 Tbsl toasted sesame oil

1/4 cup tamari sauce(preferably  lo-sodium)

Bring large pot of water to a boil; add noodles, cook until firm and drain.

In a large mixing bowl, combine cooked noodles with the vegetables, corn and chestnuts.

Add szechuan sauce, oil and tamari

toss gently

serve warm, chilled or room temperature.

serves 6-8 easily.spicy szechuan noodle salad with broccoli

Substitute Japanese buckwheat soba noodles for the udon and strips of nori or hijiki seaweed, add steamed or raw florets of broccoli for a delicious and healthy alternative version!



oriental coleslaw with noriORIENTAL COLESLAW

A nutritious and delicious macrobiotic dish using napa cabbage, seaweed, sprouts and fresh herbs! So very yummy and full of nutrition! Seaweed is great source of minerals with many health benefits. Keep it vegetarian or add lean protein, either way you will enjoy it!


1 napa cabbage(finely chopped)

3 carrots(shredded)

1 cup mung bean sprouts

1 bunch parsley or cilantro(minced)

3-4 sheets of nori seaweed(torn into shreds)

1/4 cup toasted sesame oil

1/2 cup tamari or soy sauce

juice of 1 whole lemon

dash of cayenne pepper

1 tsp kelp powder

In a large mixing bowl, combine all ingredients

toss gently.

Serve the coleslaw on a platter or in a shallow bowl.

As a side dish, makes a great companion to chicken or pork; serves 8-10.

To make this salad an entrée, see variations.


Variations for entrée versions:

May substitute the nori for 1 cup refreshed hijiki seaweed(refresh by soaking hijiki in water for 20 minutes, then drain)

Hijiki will give this salad more substance for a vegetarian entrée.

Add strips of cooked chicken or turkey breast to the nori or hijiki versions.

Add boiled and peeled medium shrimp or shredded crab to the nori version.

Any way you serve it, it’s sure to be a surprising hit.  Enjoy!oriental coleslaw

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