Preparation Time : 30 minutes
Cooking Time : nil
Serving : 3-4 members
salads by itself is a real difficult task for me to pull of and to add to this challenge having to come up with a salad that’s apt for a Chinese meal with Asian flavours was like welcoming me to a new adventure . First had to come up with ingredients from my pantry that can be used for the salad . Found a packet of glass noodles and made up my mind to run my imagination of flavours and play around it . Well Chinese food usually has a very dominating strong factor of sweet , hot , spicy and sourness to it . So had to keep in mind about all these when deciding for the salad dressing . Came up with a unique dressing and tossed the salad . Tasted and there were two elements missing , sourness and a crunch . So added raw mango for the sourness and walnuts ( wanted to use peanuts but as I was out of stock had to settle with walnuts ) for crunch . Mixed and tasted and worked well. This was not an obvious marriage of ingredients but one that’s simple and exceptionally good . I loved the challenge of bringing together familiar every day ingredients in an unfamiliar yet incredible way where every one at home unanimously agreed for this one time .
Ingredients[table “698” could not be loaded /]
- Mix the yellow , red and green bell pepper strips with grated raw mango , walnuts crushed , basil and glass noodles . Toss well .
- Mix all the ingredients together for the dressing and whisk well until Palm sugar dissolves and gets to a pale brown colour .
- Taste and adjust seasoning .
- Toss the mixed salad ingredients with the dressing and chill in the fridge for 20- 30 minutes allowing the flavours to infuse well .
- Serve cold as it is .
- This salad must be made just before 40 minutes to one hours time before serving as the coconut water in the dressing gets stale if kept out for a long time .
- Make sure to finish off the salad on the table with no left overs as it can not be saved for later as well .