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Asian Salad

 

Asian Salad

I've got a nice crunchy Asian salad for you guys with quintessential Asian flavours and loads of colourful veggires.

  • 1 Cup white cabbage (chopped )
  • 1 Cup red cabbage (chopped)
  • 1 Cup carrots (grated or shredded)
  • 1 Cup shelled edamame (cooked)
  • 3 green onions (chopped)
  • 1/2 Cup roasted cashews (finely chopped)
  • Handful fresh cilantro, chopped
  • Crispy wonton strips optional

For Dressing

  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 1/2 tsp freshly grated ginger
  • kosher salt and fresh black pepper

  1. In a large salad bowl, toss together all of the salad ingredients. If using wonton strips, hold off on adding those until after the dressing.

  2. In a small bowl, whisk together the dressing ingredients. Then pour over the salad and throughly toss to combine. Season with salt and pepper to taste. Serve immediately.

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Sprouts Salad

Sprouts Salad

  • Sprouted mung beans – 1 cup
  • Onion – 1 medium (finely chopped)
  • Tomato – 1 medium (finely chopped)
  • Red chilli powder – 1 tsp
  • Salt – 1 tsp (or more)
  • Lemon juice – 1 tsp
  1. Mix all the ingredients together in a bowl.
  2. Squeeze the lemon juice at the end.

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Beetroot and Feta Salad/Sandwich

 

Beetroot and Feta Salad / Sandwich

  • 1 medium beetroot
  • 50 g baby spinach
  • 1/2 small red onion (thinly sliced)
  • 50 g feta (crumbled)
  • 1/4 cup walnuts (lightly toasted)
  • 2 tablespoons orange juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon dijon mustard
  • Salt and pepper (to season)
  • 2 slices whole wheat/multigrain bread
  1. Step 1
  2. Preheat oven to 180°C/160°C fan-forced. Wash beetroot. Pat dry. Wrap in foil. Place on a baking tray. Roast for 1 hour or until tender. Cool for 15 minutes. Meanwhile prepare remaining ingredients. Peel and discard skin from beetroot. Cut beetroot into 2 cm pieces.
  3. Step 2
  4. Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
  5. Step 3
  6. Place orange juice, oil and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Add to beetroot mixture. Toss to combine. Serve on bread.

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Zucchini and Chicken Salad

 

Zucchini and Chicken Salad

  • 150 g boneless (skinless chicken breasts)
  • 1 bunch spinach (chopped)
  • 1/2 red onion (thinly sliced)
  • 3/4 cup chopped peppers
  • 1/4 cup cucumber
  • 1/4 cup olive oil
  • 1 tablespoon olive oil (for cooking Chicken)
  • 1/4 cup fresh lemon juice
  • Coarse salt and ground pepper
  • 50 g Zucchini (thinly sliced)
  1. 1. In a large bowl, whisk together 1/4 cup oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.
  2. 2. In a large nonstick skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.
  3. 3. Toss chicken with zucchini mixture, spinach, onion and cucumber.

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Broccoli Salad

Broccoli Salad

  • 1 cup blanched quartered mushrooms
  • 1 cup blanched broccoli florets
  • 1 cup lettuce (torn into pieces)
  • 1/4 cup paneer
  • 1 cup blanched baby corn cubes
  • To Be Mixed Into A Vinaigrette Dressing
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp Mustard powder
  • 1/4 cup fresh cream
  • Salt and freshly ground black pepper to taste
  1. Blanch the mushrooms, broccoli and baby corn
  2. Sear the paneer in the olive oil
  3. Combine all the ingredients for the salad in a bowl and mix well.
  4. Just before serving, pour the dressing over the salad and toss well.
  5. Serve immediately

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