The great thing about salads is that you don’t have to measure the ingredients (unlike baking).
You can grab a handful of this, and a dash of that; according to personal taste, and work with what’s at hand!
The important thing will always be the dressing. This is where the flavour lies.
For this salad, everything is raw apart from the vermicelli noodles.
Oh, and the roasted peanuts 😍
This salad is high on nutrition and chlorophyll-rich, which helps to keep the body alkalised. (An acidic body is an environment ripe for disease).
The roasted peanuts add texture and crunch..
For salad ingredients, chose from the following:
Vermicelli noodles, cooked and drained
courgette cut into fine julienne (use a mandolin if you have one)
cucumber cut into fine slices, also with a mandolin if possible
mixed lettuces and radicchio
spring onions, finely sliced
green chilli, chopped finely
loads of fresh coriander, roughly chopped
red capsicum, finely sliced
toasted sesame seeds
roasted peanuts
For the Dressing:
juice of 1 lime
1 garlic clove finely sliced
fresh ginger, sliced into julienne (very fine strips)
1 dessert-spoon coconut sugar (or use jaggery or any other unrefined sugar)
1 dessert-spoon tamari (or soy sauce)
1 tbsp sesame oil
1 tsp chilli paste (I like to have sambal oelek on hand at all times)
1 tbsp peanut oil
Mix all ingredients together till well amalgamated (I know; I use that word alot)!
Et Voila; here is the flavour to dress your Asian Noodle salad..
@thegastronomicalworkshop