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Giới thiệu
Rainbow Asian Salad
By @isha.dalalrana
Ingredients
2 cups baby spinach
1 each- red, yellow and green capsicum
2 English cucumbers
1 cup cherry tomatoes
1/2 head purple cabbage
1 head broccoli
100 gm extra firm tofu
3 tbsp sesame seeds (white and black mixed)
Handful of fresh herbs: coriander, mint, basil
1 tbsp tamari
1 tbsp maple syrup
Sesame oil
Coconut Lime Dressing
150 ml coconut milk
1 tbsp ginger paste
2 tbsp tahini
1/2 tbsp maple syrup
Juice and zest of 1 lemon
1 tbsp tamari
Salt to taste
Whisk together all the ingredients with 1/3 cup hot water until nice and smooth. That's all!
Method
First, slice the tofu into long, thin strips. Mix together the tamari and maple syrup, and coat the tofu evenly. Set aside for 20 mins while you prepare everything else.
Finely chop the herbs and set aside.
Cut the broccoli into florets and steam it. Chiffonade the purple cabbage, halve the tomatoes and chop the cucumber as you like. Slice the bell pepper into long, thin strips.
Dry roast the sesame seeds until they turn a shade darker.
In the same pan, heat up some sesame oil and saute the tofu, turning it over to ensure even browning on all sides.
On the bed of baby spinach, add all your other elements including the fresh herbs. Toss well, and add a generous helping of dressing. Serve immediately.
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