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Spice up your meals with Asian type salad

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Pots & Pans With Hajiya Ramatu Usman Dorayi

Many people think of salads as diet food. However, they are a healthy option for anyone, regardless of whether you are trying to lose weight or not. Salads offer a number of benefits, especially if you include the right ingredients. Some ingredients can make your salads less healthy and should be limited or avoided. These salads, Asian taste, are simple to prepare and healthy.

Thai beef salad with nam jim

Thai beef salad is full of authentic flavours of Asia.
Prepare in 20 minutes and cook in 10 minutes.
Ingredients (serves 4)
" 1 bunch coriander 3cm piece ginger, finely grated
" 2 cloves garlic, thinly sliced
" 4 long red chillies, seeded, thinly sliced on the diagonal
" 2 lemons, zested, juiced
" 2 tbs fish sauce
" 55g (1/4 cup firmly packed) brown sugar
" 700g beef sirloin, cut into 1cm x 4cm strips
" 80ml (1/3 cup) vegetable oil quick Asian
" 1 red onion, halved, thinly sliced
" 1 Lebanese cucumber, halved, seeded, thinly sliced
" 1 cup mint leaves
" Chopped roasted peanuts and cooked rice stick noodles (optional), to serve
1.    To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. Process coriander roots, ginger, garlic, half the chillies, lemon zest and juice, fish sauce and brown sugar in a food processor until well combined and finely chopped.
2.    Combine half the nam jim with beef in a large bowl, cover and refrigerate for 30 minutes to marinate.
3.    Heat 2 tbs oil in a large pot over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from pot and repeat with the remaining 2 tbs oil and beef mixture.
4.    Place onion, cucumber, reserved coriander leaves, mint, remaining chillies, beef mixture and remaining nam jim in a large bowl and toss to combine. Season with salt and pepper, scatter with peanuts and serve with rice stick noodles, if desired.
" Nam jim is a chilli-based Thai dressing with a balance of spicy, salty, sweet and sour flavours. Allow 30 minutes
Tip: Allow 50g dried rice stick noodles per person. To cook the noodles, place in a heatproof bowl, cover with hot water and stand for 10 minutes. Drain, and then toss with 1 tbs sesame oil.

Brown rice and tofu salad with sunflower seeds

Japanese tofu salad for a delicious versatile meal that's quick and easy to prepare.
Prepare in10 minutes and cook in 25 minutes.
Ingredients (serves 4)
" 200g (1 cup) brown rice
" 2 celery sticks, trimmed, thinly sliced
" 1 small red capsicum, halved, deseeded, coarsely chopped
" 75g baby spinach leaves
" 2 tbs currants
" 40g (1/4 cup) sunflower seed kernels
" 200g Soyco Japanese Tofu (see note), thinly sliced
" Dressing
" 2 tbs fresh orange juice
" 1 1/2 tbs salt-reduced soy sauce
"    2 tsp honey
"    2 tsp freshly grated ginger
1.    Cook the rice in a large saucepan of boiling water following packet directions. Rinse under cold running water. Drain.
2.    To make the dressing, combine the orange juice, soy sauce, honey and ginger in a small bowl.
3.    Place the rice, celery, capsicum, spinach, currants and half the sunflower seeds in a large bowl. Drizzle over the dressing and toss to combine.
4.    Divide the rice mixture among serving bowls and top with the tofu. Sprinkle with the remaining sunflower seeds to serve.
" If Japanese tofu is unavailable, use firm tofu. For a different flavour, you can replace the tofu with 2 cooked single chicken breast fillets. Time-saving tip: Swap the brown rice for white rice.

Green papaya salad

This delicious salad combines the delightful complementary flavours of duck, papaya, chilli and peanuts.
Ingredients (serves 10)
" 1 roast duck*
" 1 bunch snake beans, end trimmed, cut into 3cm lengths
" 1 medium (about 1kg) green papaya*, peeled, seeded, grated
" 250g, tomatoes, halved
" 1 small red chilli, finely chopped
" 1/2 cup roasted peanuts, crushed
" 1/2 cup delicious. Thai dressing
1.    Remove all the meat from the roast duck, shred into small pieces and set aside.
2.    Blanch the snake beans in a pan of boiling water for 1 minute, then refresh under cold water. Drain. Transfer to a large bowl; add the green papaya, tomatoes, duck meat, chilli and half the peanuts. Pour over dressing and toss to combine. Serve garnished with remaining peanuts.
* Roast duck is available from Chinese restaurants. * Green papaya is available from grocers or market.

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