Asian Salad

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

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.

Sprouts Salad

Ingredients
  

  • 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

Instructions
 

  • Mix all the ingredients together in a bowl.
  • Squeeze the lemon juice at the end.

 

Beetroot and Feta Salad / Sandwich

Chef Harish Rao

Ingredients
  

  • 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

Instructions
 

  • Step 1
  • 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.
  • Step 2
  • Combine spinach, onion, feta, walnuts and beetroot in a bowl. Toss to combine.
  • Step 3
  • 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.

Zucchini and Chicken Salad

Chef Harish Rao

Ingredients
  

  • 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

Instructions
 

  • 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. 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. Toss chicken with zucchini mixture, spinach, onion and cucumber.

Broccoli Salad

Chef Harish Rao

Ingredients
  

  • 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

Instructions
 

  • Blanch the mushrooms, broccoli and baby corn
  • Sear the paneer in the olive oil
  • Combine all the ingredients for the salad in a bowl and mix well.
  • Just before serving, pour the dressing over the salad and toss well.
  • Serve immediately