Salads
This is a simple salad with a soya sauce based dressing that is versatile in its use. This soya dressing can be used as a dipping sauce as well. I keep the salad here basic, because I paired it with the Coconut Broth Ramen which is packed with flavour – but if you wish to make this salad as a standalone, go ahead and ‘meat’ it up with some grilled vegetables, grilled paneer or tofu, a boiled egg…
This salad is a great option for the summer time when salad greens are hard to find, particularly during the lockdown.
The Recipe
Serves
Ingredients
- cucumber slices
- tomato slices
- green capsicum
- spring onions or onion slices
- toasted cashews
- pumpkin seeds
- fresh mint and/or coriander
- toasted sesame seeds
- Dressing: (Serves: 2)
- 2 tbsp warm water
- 2 tbsp soya sauce
- 2 tsp rice wine vinegar
- 2 tsp honey
- 2-3 Thai bird chilies
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Whisk all the dressing ingredients together and pour over the salad before serving
- Combine all the salad items together
