Salads

Fresh Asian Salad

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.

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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
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