We made some new friends and yesterday was invited over for dinner at their place. It was going to be an Asian inspired dinner and so I offered to bring an Asian salad. I decided to keep the salad vegetarian as chicken teriyaki was the main course.
The recipe was from this book. The salad was delicious and so light. Everyone enjoyed it. I added some cooked noodles on the top, which added a visual impact to the dish..somehow for me, noodles and ‘asian’ go together.
For the dressing
Fresh lime juice 4 tablespoon
Olive oil 3 tbsp
Sesame seed oil 1 tbsp
Soy sauce 1 tbsp
A good pinch of brown sugar
1 tablespoon fresh ginger, finely chopped
Garlic clove finely sliced- half clove
1 fresh chilly, seeded and finely sliced
1 large handful of cilantro and basil, chopped ( I only used cilantro)
Mix all the above into a bottle and shake vigorously. I didnot measure all the ingredients, just rough measurements and adjusted the taste.
For the salad
Combine veggies( I used thinly sliced bell pepper, finely sliced cabbage, cucumber diced, scallions, snow peas, broccoli sprouts)
Noodles: I cut the noodles into about 2 inch pieces, cooked in boiling water.
Heate some sesame oil, add some sliced scallions, ginger,soysauce . To this add the cooked noodles and give a quick stir. Add to the top of the veggies. This step takes the salad a step up from ordinary.
Decorate with toasted sesame seeds and cilantro!!