Friday, April 24, 2009

Asian Salad

I got bored of making the same salad everytime, so I called Chef Shiyam, and this is his recipe.
For the dressing
Garlic - 1 whole garlic, peeled
Black Sesame Seeds - 2 Teaspoons
Red chillies 2
Chinese Sesame Oil - 2 Tablespoons
Young Ginger - 1" Piece, peeled and grated
For The Salad
Napa Cabbage - 1 Big Size, chopped in ribbons
2 Carrots - Peeled and then peel the carrot in ribbons and add in salad bowl
Glass Noodles - 2 handfuls
Spinach - 1 handful - optional
--->In an aluminium foil add the garlic, red chillies, sesame seeds and put in a toaster oven at 300 degrees for 15 minutes
--->Once it cools, put it in a mortar and grind it well, add the oil and ginger to this and make a thick paste.
--->Now add the napa cabbage to the salad bowl, add the carrrots and this paste and add salt as needed and mix well, if you like you can add the spinach for some color
--->Just before eating cook the glass noodles according to instructions on the box and toss it in to the salad....


sampada said...

Wow! that salad sounds delicious...i will make it soon..uphere in U.S. i always have a hardtime trying to find of my friend introduced me to a great resource and i thought that i pass great along as well.

NIall Harbison said...

Seeing a lot more of these Asian style salads and I think they are a great thing. I guess it is because they are much lighter and easier to digest than our western varitities :)

Rama said...

Hey Vandana, I bought a packet of frozen butter peas by mistake instead if regular peas. Do you have any nice recipes up your sleeve that use butter peas?