A little bit different and so easy to make is this 'Changs crispy Noodle salad'.
1/2 to 1 Chinese cabbage , or 1/4 savoy cabbage (shredded finely)
6 Shallots (Green onion) chopped
100 gms lightly roasted slivered almonds or pinenuts
1 packet of Chang's Original Fried noodles or crunchy noodles (I prefer the crunchy noodles.
1/4 cup white vinegar
1/4 cup castor sugar
1 tblsp Soy sauce
2 tsp sesame oil (optional)
1/2 cup olive oil
In a saucepan combine all of the dressing ingredients and heat until the sugar is dissolved. Stir well and set aside to cool.
In a salad bowl combine cabbage, almonds and shallots.
Pour cooled dressing over and toss to coat.
Just before serving, toss through the fried noodles.
This salad recipe is great because it can be made in advance and eaten days after if you still have left overs. It goes well as an accompaniment to many dishes and if you wish you can also add shredded bbq chicken or pork if you want to make more of a meal of it.
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05-12-2014 17:29 #11
05-12-2014 17:34 #12
05-12-2014 17:34 #13
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05-12-2014 17:47 #14
I make a watermelon and feta salad. Tasty and great in the warm weather. Always a hit with my guests.
Cut the watermelon (about 750g) in to triangular pieces and place in a bowl.
Then put 100g of walnuts into a pre heated oven (180') for 5 minutes until toasted. Leave to cool.
Now make the lemon dressing; combine 1/4 cup of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of brown sugar. Seasons with salt and pepper.
Cut 200g of Greek style feta in 1cm lengths, add to the watermelon.
To serve add 1 cup of continental parsley, a bunch of mint, walnuts, 2 spring onions, watermelon and feta. Add dressing.
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05-12-2014 17:48 #15
I second the Changs noodle salad except I make it with toasted pinenuts instead of almonds. I add the noodles and dressing just before serving but I secretly lurrrrve the leftovers the day after when the noodles have gone soggy lol
05-12-2014 17:58 #16
The Chang's salad mentioned above is delicious! I make it and add a bit of very quickly blanched kale and some shelled edamame beans.
A rocket, pear and parmesan salad is super easy - bag of rocket, some thinly sliced pear and thinly sliced parmesan, mix through and serve with a bit of honey mixed with balsamic vinegar.
05-12-2014 18:00 #17
Salad ideas and recipes please
1 cup cooked quinoa ( I prefer red)
1 bunch parsley finely chopped
4 large ripe tomatoes diced
1 small red onion diced
1 lebanese cucumber diced
Juice of 2 lemons
Big glug of olive oil
Pinch of sea salt
Chuck everything into a big bowl and mix!
It's great for parties as you can make it in the morning and it taste better by the end of the day as the lemon juice soaks into the quinoa - I also add feta cheese and olives and a splash of red wine vinegar sometimes to turn it into a quinoa greek salad ( which is what I just made tonight)ImageUploadedByThe Bub Hub1417766376.529573.jpg
05-12-2014 18:02 #18
These are great ideas.
05-12-2014 18:08 #19
I always make the changs noodle salad for family gatherings. Yum.
I made a Caesar salad at home the other night and the dressing was awful. Steer clear of woolworths light Caesar dressing waste of a whole salad because no one would eat it.
And I hope you don't mind dss, but a restaurant df and I go to do an amazingly simple salad of rocket, red onion, tomato and cucumber with what I believe to be an orange and poppyseed dressing and I was wondering if anyone had a recipe for it, or an alternative to go with the salad?
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05-12-2014 18:22 #20
I just made a really yummy warm one for dinner (but it would be nice cold too). Roast zucchini, capsicum, red onion until tender. Meanwhile sautée a clove of garlic for 1 minute in olive oil, add a tin of rinsed chickpeas, sautée for 30 seconds then add a tablespoon of balsamic vinegar, juice from half a lemon and half a handful of sultanas. Add roasted veggies to the pan, stir through some basil then serve. If you were going to serve it cold I'd probably add the basil once it was cooled.
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