Category Archives: Salads

Rice noodle salad is something I make on emergency or out of the blue. I pretty much have all ingredients ready in my fridge and pantry. Although it is a relatively easy dish to make, the freshness from veggies and herbs plus a beautiful Asian dressing makes it so special and flavoursome.

Coriander is one of my favorite herbs in Asian dish. Did you know it actually belongs to a carrot family? It is rich in essential vitamins and minerals – Vitamin A, B, C, K, iron, magnesium, potassium and calcium. Your skin loves coriander because it reduces acne and provides protection from eczema, dryness and fungal infections. The rich aroma helps in the proper secretion of enzymes and digestive juices in the stomach, helping your digestion. Good news for women? it helps regulate proper menstrual cycles and reduces the associated pain during period. It also helps to regulate your blood sugar level, blood pressure and cholesterol levels. Such a shame I tried to grow them in my garden a few times, but all failed! In fact, I didn’t have much luck with basil and parsley either. I don’t think they like me 🙁 Does anyone have some good tips with gardening?

Ingredients

1 cup of rice noodles
1 stalk of celery
1/2 cup of bean sprouts
1/2 cup of shredded cabbage
1/2 of grapefruit sliced
a bunch of coriander

For dressing
1 tsp of tamari
1 tsp of rice vinegar
1 tsp of chilli flakes
1 tsp of sesame oil
1 tsp of sesame seeds
salt and pepper to taste

Cook the rice noodles in a boiling water for a few minutes until tender, drain, rinse under cold water and set aside. Finely shred cabbage, slice celery, desegment grapefruit and roughly chop coriander. Mix cooked noodles and prepared vegetables in a large bowl. Pour the half of the dressing into a bowl and gently toss to combine. Transfer to a serving bowl and drizzle the rest of the dressing over the salad.

Quinoa is one of my pantry staples. Its delicate nutty flavour is so addictive! I serve with salads, curry, grilled vegetables, or braised meat. It is a perfect protein, containing all eight of the essential amino acids. It’s higher in unsaturated fats and lower in carbs than most grains and  has the highest protein content of any grain, 12 – 18%. Quinoa is also high in iron, magnesium, and fiber. Plus, as a vehicle for flavor and ingredients, like rice, quinoa is primo. For the perfect cooked quinoa, you need to wash really well in a sieve to get rid of the natural bitterness of the quinoa. Cook quinoa, 2:1 liquid to grain (water, vegetable or chicken broth), for about 20 minutes. You can jazz up with some aromatic spices during cooking as well like garlic, rosemary, lemon, etc.

There is no rule here to make this salad. Ingredients seem quite a lot, but use whatever you have in your fridge or in your garden. Always use seasonal vegetables which are great for nutrition and your wallet, too. Perfect salad for a family, dinner party, weekday lunch box or potluck party.

Ingredients (serving 4)

1 cup of cooked white quinoa
2 tomatoes
2 carrots
1/3 zucchini
1/2 baby fennel
1 baby beetroot
1/2 leek
1/2 cup pumpkin
a bunch of coriander
1 tbsp of coconut oil
1 tsp of honey or maple syrup
1 tsp of cumin
1 tsp of smoked paprika
1 tsp of fennel seeds
1 tsp of cayenne pepper
1 tsp of Himalayan salt

Preheat the oven to 180 degrees. Wash and chop all the vegetables and place on a lined baking sheet. Drizzle coconut oil and sprinkle spices. Bake in the oven for 20-30 minutes, flipping half-way through. In the meantime, rinse quinoa thoroughly and simmer in a saucepan for 15-20 minutes until cooked. Turn off the heat and let it sit with a lid on for 5 minutes. In a large mixing bowl, combine roasted vegetables, cooked quinoa and roughly chopped coriander. Transfer to a serving bowl. Drizzle more olive oil and sprinkle some nuts or feta cheese on top if you like.

Raw cashews have a subtler flavor than their roasted counterparts, so they’re great for adding creamy texture to your dishes without overpowering other flavors. Raw cashews provide beneficial iron, important for oxygen transport in your body. They are also rich in other minerals like zinc, copper, magnesium, potassium, phosphorus, calcium, manganese and selenium. These little cashew nuts actually look like a big smile. In fact, they are potentially good for boosting your mood, helping with depression and stabilising your thoughts. Raw cashews are so versatile in raw/ vegan recipes – great for raw desserts, cheese, soup, dips, smoothies, etc. They are a staple in my pantry. This raw cashew cheese is a wonderful non-dairy vegan substitute if you have trouble consuming dairy. It does taste like a real cheese, thanks to my friend, nutritional yeast. Great for dips, snacks and appetiser!

Ingredients

1 1/2 cup raw cashews, soaked overnight
1 cup almond milk or water
1 tbsp nutritional yeast
a pinch of salt
a squeeze of lemon

Drain the soaking water and place the cashews in a blender. Puree with just enough almond milk to help them puree. Scrape down the sides of the bowl frequently and puree until smooth. Add salt and lemon. Blend one more and transfer to a serving bowl. Serve with raw veggies or crackers. To make a raw lasagna, I sliced cucumber lengthways and layered with cashew cheese. You can also add vanilla, maple syrup and cinnamon to this cashew cheese for a sweet flavour – great for a healthy icing on cake or muffins.

It is quite challenging to have raw food in chilly season and all you want is a bowl of soup. Both raw and cooked meals are good, but I think you have more options to make winter salads interesting with raw veggies and fruits in season. Not only that, more living enzymes, pectin and fibre from fresh raw salads are great help for your digestion. Adding satisfying sweet fruits also helps to cut down cravings for sweets, thanks to the natural sweetness. So how do I do it? I mix shredded raw winter greens with crispy apple and sweet persimmon. I used massaged kale today. All you have to do is wash, shred the kale leaves and give a little love with a sprinkle of salt and vinegar – massage gently until soft and tender. This fresh & nutritious bowl of delicious is jazzed up with a handful of toasted pepitas and sprouts and rounded with maple-mustard-maple dressing. Viola. Your newest favorite winter salad done!
Ingredients

1 cup of kale leaves
1 persimmon
1/2 granny smith apple
a handful of roasted pepitas
a handful of mixed sprouts
1 tsp Dijon mustard
1 tsp maple syrup
1 tsp white wine vinegar
1 tbsp olive oil
salt and pepper to taste

Chop the kale leaves into bite sizes and gently massage with a sprinkle of salt and a dash of vinegar. Mix massaged kale with sliced apple and persimmon, pepitas and mixed sprouts. To make a dressing, whisk Dijon mustard, maple syrup, vinegar, oil, salt and pepper in a bowl. Use half of the dressing to toss the salad and the rest to drizzle on top before serve.