What a wonderful Saturday morning it turned out to be. We had a refreshing family time in the water yesterday. And on the kids request, all of us pigged out on their favorite foods. Laden with joy and calories, and marching on today I fall back on the family favorite of all time. This salad is so refreshing and so versatile that it can be eaten as a side, main course or dressed up to yield a satisfying result.
Cook time : 10 min Prep time : 15 min Serves : 4
The family favorite Salad
Sprouted Whole Green Moong Dal: 2 Cups
Peeled Green Cucumber: 1/2 cup (Finely diced)
Green apple : 1/2 cup (Finely diced)
Red Apple : 1/2 cup (Finely diced)
Baby Carrots : 1/2 cup (Finely diced)
Pomegranate seeds : 1/2 cup
Mint : 1/4 cup Fresh, Finely chopped
Cilantro : 1/4 Fresh, Finely chopped
Lime/ lemon : 2 . Juiced
Thai green chili: 2 Finely chopped ( optional)
Red Onion : 1/4 cup Finely chopped ( Optional)
Black pepper : 1/4 tsp. Fresh ground
Chaat Masala : 1 tsp (Optional)
Salt : 1 tsp + as required
Prep Work, Assembly, Serving:
Add 2 -3 quarts of water in a big saucepan and bring it to boil with a tsp of salt. Once it is boiling , dunk in the sprouts for say 3 -4 minutes.
The idea is it is not completely cooked but more like to give a blanched effect, al dente, with a crunch in the bite. Rinse it in cold water and let it cool completely.
Now add in the diced vegetables , chopped mint and toss it in gently.
Cool this in the refrigerator for atleast an hour.
Just before serving, add in the lemon juice, salt , chaat masala and garnish with cilantro and serve.
Best eaten Cold.
Adding in the mint in the initial part of prep, imparts a nice flavor when it sits in the refrigerator for an hour or so.
Also remember to just salt before you serve. Adding it initially will result in a watery mess!
Day 2 dawned bright and early! Yay! No thunderstorms today. Plus its TGIF moment/ day/ revelation. While the hankering for tangy , spicy is inbuilt in my genes, the heat outside also meant I was not willing to eat something that was “right of the stove” kind. So needed something, that is cold and crunchy and yielded all nutrients as well and Voila!
Thai fusions – Quinoa Veg salad with Crunchy Cashews
Cooking time : 15 min Prep time : 15 min Serves : 4
Cooked Quinoa : 2 cups
Broccoli slaw : ¼ cup thinly sliced or finely chopped
Cucumber : ¼ cup thinly sliced or finely chopped
Red Cabbage : ¼ cup thinly sliced or finely chopped
Sweet mini peppers : ¼ cup thinly sliced or finely chopped
Raw or firm Mango : ¼ cup finely diced
Cilantro: ¼ cup finely chopped
Toasted Cashews : 12-14 halves
Red Onion : ¼ cup thinly sliced ( optional)
Peanut Butter : 3 tbsp
Fresh Ginger or Mango ginger, grated :1 tsp
Soy sauce : 2 tsp ( optional)
Honey : 1 Tbsp
Red wine Vinegar : 1 Tbsp
Olive oil : 1 tsp
Sriracha hot sauce : 1 tsp ( optional )
Luke warm water : 3 Tbsp
Wedges of Lime /Lemon : Garnish
Prep work, Assembly and Serve:
For the dressing:
Add in all the ingredients for the dressings in a bowl and stir until smooth and creamy.
Add in more water , if you would like to thin it out a bit more.
In a large bowl combine the vegetable ingredients of the salad and toss in gently with most of the salad dressing.
Gently fold in the quinoa.
Add in the remaining dressing to your taste.
Garnish with cilantro and chill in the refrigerator.
When ready to serve, add in a wedge of lime for garnish and preference.