Home Chef Series: an Asian Salad That’s Healthy and Deliciou
Riya Yadav, INN/Gwalior, @infodeaofficial
The quarantine gloom has urged most of us to snap out of routine slump while engaging our most creative selves. While our social lives might have taken a back seat for the moment, food had become one of the most powerful pick me ups, and the process of making it has been even more therapeutic.
So, we’re introducing our all-new home Chef series that calls upon all the young chefs who are cooking up a storm within their own kitchen, showing us that we can also try our hands at these easy to make recipes.
Today, Mumbai based model, Carla Dennis shows us how we can make some healthy yet delicious Asian salad, perfect to keep those calories in check during the lockdown.
Chef CARLA DENNIS said, “When I’m cooking I feel like it’s my time to connect with myself and connect with my artistic side to create plates places which are not only appealing but tasty too. I truly believe the way to anyone’s heart is through their tummy.”
This recipe can be made with either sautéed prawns or tofu.
Salad ingredients to be chopped
- Red cabbage
- Crispy Lettuce Leaves
- Red capsicum
- Spring onion
- Sunflower seeds
- Carrot cut in ribbons
- For the Dressing:
- Lemon Ponzi sauce
- Citrus White Wine Vinegar
- Toasted sesame oil
- Extra Virgin olive oil
- Soy sauce
- Peanut butter
- Prawns sautéed with:
- Olive oil
- Dried chili flakes
- Salt and pepper for seasoning
- Toasted sesame seeds
Incorporate all chopped veg salad ingredients into a large bowl then add ribboned carrots. Sauté your prawns (or tofu) in garlic, chili, and olive oil then add to your salad. Make the salad dressing in a shaker jar by combining lemon Ponzi, citrus white wine vinegar, toasted sesame oil, extra virgin olive, dried chili flakes, water, soy sauce, and peanut butter.
Drizzle the dressing over the salad and garnish with toasted sesame seeds and serve.
Serve with miso soup on the side.