My Top 3 Favourite Salad Recipes

I love salad and I wanted to share my top 3 salad recipes

  1. Thai Beef salad
  2. Noodle salad
  3. Fruit salad
  • Thai Beef salad: You will need
  • 1 1/2 tablespoons fresh lime juice
  • 1 garlic clove, crushed
  •  1 tablespoon finely chopped palm sugar
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  •  1 teaspoon soy sauce
  • 2 teaspoons finely grated fresh ginger
  • 1 (about 680g) beef rump steak
  • 1 x 200g pkt grape tomatoes, quartered
  • 1 continental cucumber
  • 1 red onion
  •  2 long fresh red chillies
  •  1 bunch fresh mint
  • 1 bunch fresh coriander
  • 1 bunch fresh basil leaves
  • 55g (1/3 cup) toasted peanuts, coarsely chopped
  • Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
  • Step 2
    Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking, transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
  • Step 3
    Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and it’s better served immediately.

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  • Noodle salad: You will need
  • Ingredients:
  • 1 pack instant ramen, discard the seasoning packet
    1 cup shredded cabbage
    1/4 cup shredded purple cabbage
    2-inch carrot, peeled and cut into matchstick strips
    Chopped scallions
    1/4 teaspoon white and black sesame seeds
  • Dressing:
  • 1 1/2 tablespoons Japanese ponzu
    1 tablespoon Thai sweet chili sauce
    1 tablespoon honey
    1/2 teaspoon sesame oil
    1/4 teaspoon white and black sesame seeds
  • Method:
  • Bring water to boil and cook the ramen for about 2 minutes or until al dente. Drained and set aside, let cool. Mix all the ingredients of the Dressing in a small bowl, set aside.
  • Transfer the ramen to a salad bowl and toss with the shredded cabbages, carrot and the Dressing with a salad tong. Garnish with chopped scallions and sesame seeds. Serve cold.

 

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  • Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
  • Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

 

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