Friday, January 21, 2011

Winter Salads

Even if it's winter, salads are not out of the question. Using heartier leaves, such as kale of napa cabbage, chunks of roasted butternut squash or other winter veggies and lots and lots of nuts, you can have this as a side, or even just with a bowl of rice. The recipe below is one I re-created from a dish we tried in a restaurant in Florida one holiday. 
¼ daikon, peeled and finely chopped
¼ head of napa cabbage, finely chopped
1 stalk scallion, finely chopped
handful of alfalfa sprouts
handful of peanuts, chopped
sesame seeds

  • Combine all the chopped vegetables. 
  • Just before serving, dress the salad and sprinkle the sesame and chopped peanuts. 
  • Serve with S.E. Asian Dressing.

1/3 cup (80ml) fresh lime juice
2 Tbsp low-sodium tamari
1 tsp brown rice syrup
2 Tbsp sesame oil
1 garlic clove, crushed
1 Tbsp cilantro/coriander leaves, finely chopped
1 small red chili, seeds removed, finely chopped

This dressing is also great for a Thai Beef Salad – thinly slice any leftover steak, add to salad leaves, with cherry tomatoes, thinly sliced red onion, cucumber and a handful of finely chopped fresh mint leaves.

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