These fresh, vibrant salads offer are great for brightening up the festive season and for that much needed post-celebratory dieting.
RICE ON THE GO
1 tbsp white miso sauce
1 tbsp finely grated lemon rind
1 tbsp honey
1 tsp sesame oil
1 tbsp lemon juice
3/4 cup long grain Basmati rice, soaked for 10 minutes, then cooked
20g finely diced carrot
10g finely diced red capsicum
10g finely diced green capsicum
3 snow peas, cut into slanting pieces and scalded briefly
adequate amount of crispy seaweed
dash of freshly ground black pepper
Whisk the miso dressing well together. Set aside.
Combine cooked rice with the diced vegetables and snow peas. Drizzle in miso dressing gradually, then toss to mix evenly. Dish out and serve with a sprinkling of seaweed and pepper.
100ml sour cream
1 tbsp finely chopped dill
2 tbsp finely chopped jalapenos
1 tbsp lime juice
1 tbsp virgin olive oil
1 clove garlic, chopped finely
pinch of ground cumin
30g broccoli florets
30g cauliflower florets
20g red capsicum, sliced
20g green capsicum, sliced
20g yellow capsicum, sliced
2 cabbage leaves
2 purple cabbage leaves
1 red onion, sliced finely
30g carrot, shredded
5 cherry tomatoes, halved
30g canned chickpeas, well drained
50g rocket leaves
Combine all dressing ingredients in a small bowl. Stir to mix the dressing well. Set aside.
Blanch broccoli and cauliflower florets in a pot of boiling water for 30 seconds. Dish out and steep in a basin of ice-cold water for 10 minutes. Add all vegetables in a large bowl.
Gently fold the chickpeas through the vegetables then transfer mixture to a serving platter lined with rocket leaves. Drizzle the dressing over the vegetables and serve at once.
2 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp sriracha sauce
1-2 tbsp lime juice
1 tbsp brown sugar or to tase
1 tbsp finely chopped coriander stems
100g Korean sweet potato vermicelli
1/3 cup bean sprouts, tailed
10g red capsicum, julienned
20g green dragon chives, cut into 5cm lengths
1 tsp finely chopped bird’s eye chilies
1 tbsp chopped spring onion
1/3 cup coriander leaves
1/2 a red chilli, seeded and sliced finely
1 tbsp chopped coriander leaves
Mix the dressing in a small bowl. Set aside.
Soak noodles in cold water for 20 minutes. Bring a pot of water to a boil. Add in the soaked noodles and 1 teaspoon cooking oil. Scald for 8 to 10 minutes or till al dente. Drain and rinse well then transfer to a large bowl. Using a pair of kitchen scissors, roughly cut the noodles to about 6cm length.
Pour dressing over the noodles. Toss to combine. Add bean sprouts, capsicum, green dragon chives, bird’s eye chillies, chopped spring onion and coriander leaves. Toss briskly to combine.
Transfer the noodles to a serving platter and garnish with red chilli and coriander leaves.