This 20 minute Oriental-style salad is full of goodness and flavour. It is crunchy and (sorry, but there is no other word for it!) zingy. You can judge yourself how much of each ingredient to use and could try out many other veg such as mini sweetcorn, carrot, broccoli and pepper. We ate the salad on it’s own but think it would also be nice topped with prawns, chicken, tofu or salmon.
The recipe is based on one from a new cookbook I have been asked to review, called ‘Make It Easy’, by Jane Lovett. I have made several successful recipes from this book and will post more info soon!
Happy New Year!
Oriental salad (serves 2 as a main or 4 as a side)
Any combination of the following veg:
Pak Choi (available from supermarkets), chopped in to strips
Mangetout, thinly sliced
Mixed leaves, chopped fine
Spring onions, chopped fine lengthways
Red chilli, halved, seeded and chopped small
Big handful coriander, roughly chopped
Handful salted peanuts or cashews
For the dressing
1 tbsp brown sugar
1 tbsp toasted sesame oil
Juice of 1 lime
1 tbsp soy sauce
Mix your chosen veg together in a large bowl together with the chilli, coriander and nuts. Mix together the dressing and mix it with the salad just before serving. Add prawns, chicken, tofu or salmon if you like.