The weather is cooling, but we aren’t quite ready for those heavier winter meals just yet. These three Asian salad recipes are the perfect amalgamation of fresh and light, with that comfort and warmth we’re starting to crave.
RESCU is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals. This week, we’ve got your weekend sorted with these three delicious fusion salads – from a Seared Beef Noodle Salad to a Brown Rice and Capsicum Salad; these ultimate fusion salads are a guaranteed crowd-pleaser.
Seared Beef Noodle Salad
Video via Jamie Oliver’s Food Tube
Poh’s SunRice Brown Rice Salad
Video via Poh Ling Yeow
Vietnamese Noodle Salad
Video via SORTEDfood
Green Papaya Salad Recipe
Serves 6 as side dish
4 cups papaya, finely shredded
2 spring onions, finely sliced on an angle
1 large red pepper, finely sliced in strips
1–2 medium Lebanese cucumbers, peeled, deseeded and finely diced
2 handfuls green beans, raw or lightly blanched and finely sliced
½ cup cashews, roughly chopped
½ cup lime juice (1–2 limes)
1 tbs toasted sesame oil
1 tbs tamari (wheat-free Japanese soy sauce)
1 tsp good salt
1 fresh chilli, deseeded and finely chopped
1 small clove garlic, finely minced (optional)
½ bunch fresh coriander, finely shredded
Papayas are best picked green for this dish, with only the slightest tinge of yellow, if any.
Peel off the skin, cut into quarters and take out the seeds, then grate on the finest grater that you have. I suggest you use a food processor to grate this salad.
Place the freshly grated papaya, spring onions, red pepper, cucumber, green beans and cashews into a bowl and toss to combine the ingredients.
Place the lime juice, toasted sesame oil, tamari, good salt, chilli and garlic into a bowl and gently beat with a fork. Drizzle over the salad and toss with the fresh coriander.
Serve with any of your favourite Thai dishes or simply as a salad in its own right.
Recipe by Anthea Amore’s PASSION: organic vegan recipe to live for