Thursday, 7 November 2013

Asian Style Salad

I am in my salad phase. With exams around the corner and having to study for them, I do not have much time to go to the kitchen and cook elaborate meals. So I prefer making dishes that are quick and filling. And salads are a no-brainer for that. This Asian Style Salad has a balance of flavours of tangy, sweet, salty and punjent. For all tea lovers, it goes really well with lightly brewed green jasmine tea.

Asian Style Salad with Toasted Sesame Seeds

Asian Style Salad


For the Salad

100 grams cabbage
50 grams carrot
2 spring onions
10-15 fresh corriander leaves

For the Dressing

1 1/2 tsps sesame oil
1 1/2 tsps soya sauce
1 1/2 tsps white vinegar
1 tsp chilly flakes/ finely chopped fresh red chilly
1 tsp honey
Salt to taste

1 tsp toasted sesame seeds (optional)


Finely shred the cabbage. Julienne the carrots. Finely slice the spring onions. Mix them together in a bowl with the corriander leaves.

To make the dressing stir in the soya sauce, honey and vinegar into the sesame oil. Add the chillies and salt to taste. Pour over the salad, mix well with your hands.

Serve fresh and crunchy as is or topped with the toasted sesame seeds.

Asian Style Salad