Monday 10 December 2012

Asian Salad


I made this salad last week. I think it would have looked better in a black bowl, but if you can get past the fact it doesn't look amazing, it did taste sooooo good, it could happily be a lunch on its own. I think mint is herb de jour at the moment but does make everything taste summery and what's not to love about that?

Here's what's in it:

  • Asian cabbage - slice as finely as you can
  • Chopped honey-roasted peanuts (I used honey roasted because they were on the bench, but as it so happened, they were a great)
  • Fresh peas - raw
  • Celery - diced to about same size as the peas
  • Grated carrot - to save it being complete anemic - you could add red pepper too if you like
  • Loads of chopped mint
  • Spring onions, skinny slices
  • Lots of sesame seeds
For the dressing, in a jar:
  • A good slug of sesame oil
  • A small splash of tamari (or soy)
  • A drizzle of fish sauce
  • A big squeeze of lime juice
  • As much chili as you care for - or not
  • Some crushed garlic
  • Some minced ginger - again, if you like it
Optional extras:
  • Some like the crunchy bite of a packet of noodles
  • Fresh chopped coriander
  • Vietnamese mint (kinda tastes like mint and coriander to me!)
  • A squirt of honey in the dressing if you don't use honey-roasted peanuts
And if you can't be bothered making dressing, buy the Thai dressing at the supermarket in the Asian section - it's not bad! But I'd still recommend some sesame oil as well.

Just in whatever portions you like to your tastes. Give it a good shake and pour on.

We had it with grilled pork steaks but it's also be yum with chicken. Works for the 'no carbs after 3pm' kick Geoff and I are currently enduring.


1 comment:

janne blacker said...

Looking good.
xx

Camping People - 2022

I'm over camping. Geoff says it's because it rained and I got a shocking cold, and I should stop being such a Debbie Downer. That co...