I love this salad, just the colour makes me happy. Easily put together, this is a keeper of a recipe.
It is very easy to adapt this recipe to your taste. Add what you want, taste test the dressing and make it yours.
You will need (as I made it)
2 handfuls of shredded red or white cabbage
1 carrot shredded
Lots of mixed salad leaves
Bunch of mint, coriander and Thai basil combined
A handful of roasted peanuts
A bundle of rice vermicelli cooked and cooled
3Tb fish sauce
3Tb lemon juice
1/2 Tb brown sugar
1Tb chilli sauce or Sriracha sauce
Vegetarians can use soy sauce or mirin instead of fish sauce.
Cook vermicelli, not too soft. I just soaked it in hot water for sometime. Drain and cool.
Mix everything else. Dress close to serving. Best eaten fresh.
I have sometimes added roasted broccoli and red capsicum to amp up the veggies.
This salad is one I make often. All the salad ingredients can be stored in the fridge for a few days. The dressing can be stored for a few days too. Dress the salad at the time you want and you have a protein packed, healthy lunch. The taco chips are a must for texture!
2Tb olive oil
2 tsp lemon juice
1 tsp apple cider vinegar
1 clove of garlic
a handful of coriander leaves
1 tsp chilli powder
1 tsp cummin powder
1 tsp salt
1 tsp honey
Process the above till you get a smooth dressing.
Romaine salad or any salad leaves
cabbage, red or white
black beans or rajma from a can
cheddar cheese cubed
Toss the salad ingredients, add the dressing to your taste.
Adapted from The Faux Martha blog
This salad from Ottolengi is practically a meal in a plate with all the nuts and herbs piled on to the Beetroot and dressed simply. Delicious for a hot summers day.
Roast in a hot oven the following:
30g flaked almonds, 15g sesame seeds, 45g pumpkin seeds
till done, for about 5-6 minutes in a 180C oven.
Peel and cut into thin strips
Mix in 40g basil leaves
20g coriander leaves
10g tarragon leaves( I did not use it)
1-2 tsp chilli flakes
2 tsp lemon zest
-Add the nuts with
3Tb lemon juice
75 ml olive oil
salt and pepper
Toss and serve at once.
Recipe source: Plenty More by Ottolengi
My lunch today. Spring onions and asparagus stir fried and tossed with soy sauce, caster sugar and salt. Garnished with coriander leaves and peanuts and drizzled with sesame oil. Delicious. Served with a little rice on the side.
Adapted from Heidi’s 101 cookbooks