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Tag Archives: salads

Carrot, Mung Sprout and Spinach Salad

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This recipe gave me an excuse to sprout some mung beans. As usual I did not follow the recipe faithfully, opting to use frozen grated coconut over rehydrated dry coconut. I also used a mix of purple and orange carrots to add additional color.

This was more work than the carrot mustardseed salad I’ve made in the past, and in my opinion the other salad is nicer. This one isn’t bad, but it wasn’t special enough to justify the effort.

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Beet Feta Salad

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Here’s the recipe.

Black Fungus Salad with Onion

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This colourful mu-err mushroom (black fungus) salad with coriander leaf (cilantro) and onion contains re-hydrated goji berries.

I prefer this salad to the one with carrots, but my favourite black fungus salad to date is the one with cucumbers and star anise.

Smashed Cucumber Salad

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I used this recipe, but I had to make my own smoky vinegar as I didn’t have any black vinegar. It has a little too much sesame oil for my taste, so if I make it again I will reduce the sesame oil a little.

Green Bean and Raspberry Salad

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This recipe is for a green bean and raspberry salad with buttermilk and grilled goat cheese. I decided to use lettuce from my garden instead of the little gem lettuce the recipe calls for, and I skipped the hazelnuts.

I thought the salad tasted nice but did not require so many ingredients. Due to the shallots in the dressing, I could not really make out the mint or tarragon, and I didn’t feel that the raspberries added anything to the dish. The goat cheese, however, went very well with the dressing and I would probably use it in a simplified version of the salad.

Buttermilk Tahini Dressing

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I halved the salad dressing in this recipe, and applied it to my own salad. It made a pleasant change from my usual vinaigrette.

Grilled Cabbage with Nam Prik

I didn’t have a pointed cabbage, but a plain white cabbage still grilled up nicely. I left out the fish sauce to make it vegan. Everyone who tasted it enjoyed the sauce.