Asian Ribbon Salad
03Feb
MARKET BOX RECIPES

Asian Ribbon Salad

  • By Katie Barry

This easy vegetable peeler ribbon salad is quick and super healthy without compromising on taste. It’s a winning dish!  

  • To make the dressing: In a bowl, grate a clove of garlic and a small thumb of ginger, add a good squeeze of lime or lemon juice, 2 tablespoons of soy sauce and a teaspoon of a sweetener of your choice. Mix well until combined. Taste to test and add in more lime/sweetener according to taste. 

  • Using a vegetable peeler, peel your choice of veggies– carrots, baby marrows and/or cucumber work well for this. Toss the ribboned vegetables in the dressing and set aside to marinate. 

  • Finely slice the spring onion and herb of choice (we like coriander or mint). 

  • Plate up the ribboned veggies and garnish with the spring onion, herbs and crunchy element of choice (we like peanuts or cashews). 

  • Eat it as it is for a light lunch or add an extra protein option below. 

 

Extra Protein Options:

  • Chicken Breast: Pat the chicken breasts dry and cut into thin strips. Season to taste with salt, pepper and any spices you desire (We like thai 7 spice). Place a pan over a medium/high heat with a drizzle of oil, when hot fry the chicken strips for approx 5 mins until golden and cooked through, shifting it as it colours. 

  • Beef Bavette or Thin Flank: Pat the beef steak dry, coat in some oil and season well with salt and pepper. Place a pan over high heat, and when super hot, fry the steak for 2-3 minutes per side until golden and cooked to your preference. We recommend cooking it under rather than over. Let it rest outside of the pan for 5 minutes before slicing against the grain.  

  • Swordfish: Pat the swordfish steaks dry, coat in some oil and season to taste with salt, pepper and any spices you desire (We like thai 7 spice). Place a grill  pan over a medium/high heat with a drizzle of oil, when hot fry the swordfish for 3-5 minutes on one side and 3 minutes on the other. 

  • Tofu: Pat the tofu dry, cut it into 1-2cm thick strips,, coat in some oil and season to taste with salt, pepper and any spices you desire (We like thai 7 spice). Place a pan over a medium/high heat with a drizzle of oil, when hot fry the tofu strips on each side until golden and crispy. 

 CHEF’S TIP

Add some chilli oil/flakes to this dressing for an extra kick