My housemate loves making Asian salads. The combination of salty, sweet and spicy flavours are always well balanced and moreish. I have been inspired by her dishes, but until now too timid to have a go creating my own version.
Recently I headed out for lunch with a colleague, we were just picking up some take away. While waiting for her order I spotted a tasty looking carrot and noodle salad. Although I didn’t get it I was inspired by it.
This post is about my foray into Asian salad making.
In essence this salad is made from julienned vegetables, tofu, noodles and dressing. I chose to keep the dressing simple using fresh lime, chilli, garlic, sesame and soy.
- 300g vegetables (one small carrot, one small zucchini, 100g raw beetroot)
- 100g firm tofu
- 1 serve soba noodles
- one chilli
- two cloves garlic
- 1T sesame oil
- 1T soy sauce
- sprinkle sesame seeds
- cooking oil
- mixed nuts (to serve on top)
- chopping board and knife
- saucepan and colander
- fry pan
- Chop the tofu into slivers and fry in oil with a sprinkle of salt
- Finely julienne (match stick) the vegetables
- Chop the chilli and garlic and combine in a bowl with the tofu, veggies and juice of one lime, sesame oil, soy sauce and sesame seeds
- Boil the soba noodles for 2 minutes, strain in the colander and add to the bowl
- Serve topped with roasted nuts