Cook's Nook

Published: Sunday March 1, 2015 MYT 6:00:00 AM
Updated: Sunday March 1, 2015 MYT 8:24:53 AM

Salad: Make it light and colourful

Oriental-style salads are refreshing as starters or sides.

1 tbsp lemon juice
1 tbsp balsamic vinegar
2 tbsp plum sauce
Dash of pepper
1/4 tsp salt 

40g Japanese cucumber, shredded
30g purple cabbage, shredded
30g cabbage, shredded
30g carrot, shredded 
20g beetroot, shredded
30g red capsicum, shredded
30g yellow capsicum, shredded

Topping (combined)

1 tsp toasted sesame seeds
1 tbsp toasted peanuts, coarsely crushed
1 tbsp finely diced candied mandarin (keat paeng)

Combine all the dressing ingredients in a small bowl. Stir to mix well.

Arrange all the shredded salad ingredients on a serving plate. 

Drizzle over with the dressing and sprinkle with the topping mix. 

Just before serving, toss the salad well.

Black and white fungus salad

10g dried white fungus, soaked
15g dried black fungus, soaked
10g red capsicum, shredded
30g Japanese cucumber, shredded
20g purple cabbage, shredded
A handful toasted peanuts

1 tbsp minced garlic
1 tsp light soy sauce
1 tsp Dijon mustard
1 tbsp honey 
1 tbsp lemon juice

Blanch both types of fungus in a pot of hot water for 20-30 seconds. Remove, rinse in clean water then drain well.

Place the white and black fungus in a bowl with the seasoning and toss well. Keep chilled for about 30 minutes.

Just before serving, add all the shredded vegetables into the bowl and toss well. Transfer the salad to a serving plate and sprinkle with peanuts.

salmon salad

3 shallots, thinly sliced
50g cabbage, finely shredded
100g green pea sprouts 
6 slices smoked salmon
coarsely ground black pepper to taste

1 tbsp balsamic vinegar
1 tbsp lemon juice
salt to taste
1 tbsp honey
2 tbsp olive oil
white pepper powder to taste

Combine shallots, cabbage and green pea sprouts in a large bowl.

In a small bowl, combine the vinegar, lemon juice and salt. Stir to dissolve the salt and add the honey, olive oil and pepper. Mix well.

Drizzle the dressing over the mixed vegetables in the bowl and toss to mix well.

Transfer the salad to a serving plate – or two. Add the smoked salmon and grind some black pepper over. Serve immediately.

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