Layers of Asian vegetables like bok choy, plus mandarin oranges tossed in an Asian vinaigrette in this healthy and pretty Layered Asian Salad that is potluck worthy.
Pin Layered Asian Salad here.
This summer has turned out to be a hard one. Last week we lost my Father in Law unexpectedly. We had spent almost two weeks in Singapore, where he lives. We were hoping he would pull through but it was not to be. Now that we are back we are trying to deal with the loss and jet lag. It is a twelve-hour time change and we averaged about four hours of sleep a night. This stress and tiredness gives a whole new meaning to needing a quick and easy meal on the dinner table. It has to be something I can make without a whole lot of thought. Brain power is at a premium right now.
Luckily this Asian salad is a “no brainer”. It involves just a little slicing and then layer all of the ingredients. A couple of useful tips. Pour the dressing on the bottom and toss when you are ready. It will keep the vegetables from getting soggy. Next make sure you place the oranges around the outside of the bowl. It helps to create the layers and looks prettier. That really is it.
I even got my daughter involved in this Asian salad. She loved the layering and the oranges. It even enticed her to try a little. If you follow my blog, you know that Ly eating salad is a big deal. She is just not a fan of lettuce yet. We are making progress though, I hope it is not overly optimistic for me to say I am starting to see the light through the tunnel. She is slowly coming around to those leafy green veggies. Whoopie!
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Layered Asian Salad
- 4 cups Napa cabbage , thinly sliced
- 4 baby bok choy , thinly sliced
- 1 (15 oz.) can Mandarin oranges, drained
- 1 package Raman noodles (spice packet discarded)
- 8 oz . sugar snap peas , thinly sliced vertically
- 1 5 ox. can sliced water chestnuts , drained
- 1 bunch scallions , finely diced
- ¼ cup chopped fresh cilantro
- 2 tbsp . sesame seeds
- 1/4 cup rice vinegar
- 3 tbsp . soy sauce
- 1 tbsp . honey
- 2 tsp . grated ginger
- 2 tbsp . chicken broth
- 5 tsp . vegetable oil
- 1 tsp . sesame oil
In a straight-sided bowl, layer cabbage and bok choy.
Add a layer of Mandarin oranges starting with placing oranges around the rim of the bowl and filling into the middle.
Break up ramen and sprinkle on top of oranges being sure to place around the rim of the bowl.
Continue to layer sugar snaps, water chestnuts, scallions, cilantro, and finish with sesame seeds.
In a jar with a tight fitting lid, add all the remaining ingredients and shake vigorously to combine.
Add the dressing to the salad right before serving.
I calculated 8 Weight Watcher smart points.
Happy Healthy Eating,
But wait, there is more. Check out these deliciously, healthy salad recipes to bring to a potluck:
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.