Thursday, 26 January 2012

Asian Inspired Salad

This salad is based on Nigella Lawson's recipe "Crunchy Salad with Hot and Sour Dressing".
It's divine the day you make it but not so great the next day so use any extra for a stir fry.

Asian Inspired Salad


2 teaspoons red curry paste
1 teaspoon sesame oil
2 x 15ml tablespoons rice vinegar
1 teaspoon agave syrup (or any honey substitute)
2 x 15ml tablespoons canola oil
Pinch of table salt

125g broccoli, cut into florets
125g fine beans, each bean cut into 4
125g baby corn, each cob cut into 4
75g button mushrooms, sliced
100g finely shredded Chinese leaf lettuce
150g beansprouts


Whisk together the dressing ingredients in a measuring jug.
Cook the broccoli florets with the fine beans and baby corn for 2 minutes in a pan of boiling water.
Drain and refresh by plunging them into a sink or tub of cold water.
Put the shredded lettuce, beansprouts and sliced mushrooms into a bowl and add the drained and refreshed vegetables.
Dress the salad, tossing everything together well.

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