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