Salads get such a bed rep. They are the butt of jokes and are dumped into a corner categorised as boring and dull food. Salads can be absolutely delicious if made right. Salads are healthy, filling and low in calories. So, they are great option for a meal or a quick snack if you are watching how much you consume. Even of you are not, the fibre, phytonutrients and minerals in the veggies are a blessing to your body.
You don’t have to douse it with loads of sugar in the form of most of the ready made dressings you get in the market. You don’t have to buy expensive and imported vegetables from the supermarket. You just need fresh and local produce and we are set! So, let’s go and take a look at my Korean Bibimbap inspired salad.
Ingredients:
1 cup steamed rice
1/2 cup baby spinach or blanched spinach
1/2 cup Sesame crusted Tofu (recipe below)
1/4 cup Julienned Red Bell pepper
1/4 cup Julienned Yellow Bell pepper
1/4 cup Thinly sliced red cabbage
1/4 cup Julienned carrots
1/4 cup thinly sliced cucumber
1/4 cup Mint and coriander leaves
2 tsp sesame seeds
1 tbsp Dressing
Sesame crusted Tofu
Tofu cut into bite size blocks
2 tsp cornflour
2 tsp sesame seeds
3 tsp oil
Dressing
2 tsp soy sauce
2 tsp chilli sauce
1 tsp maple syrup
2 tsp lemon juice
1 tsp finely chopped ginger
1 tsp sesame seeds
Method:
Prep the tofu first. Heat a pan with oil in it.
Add water to the cornflour till you get a honey like consistency. Add a tsp of salt to it.
Dip the Tofu all around in the cornflour and then coat it with sesame seeds.
Pan fry the tofu on all sides.
Arrange all the ingredients except the dressing into a salad bowl.
Mix all the ingredients of the dressing and then add it to the salad just before you eat it.
Voila! We are done!
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