Gastronomy
Salad Recipes
Rika Gupta, ISB Parent Salads for the Soul I have always had a strange fascination for salad bars. Not your standard fare at hotel buffets or campus cafeterias with their insipid, wilted lettuce or uninspiring toppings straight out of a can from your local 24/7 convenience store. Rather, I am enamored by those niche, just-around-the block healthy salad stops where the brilliant array of veggies, greens and mouth-savoring toppings beckon you to ditch your burrito for a bowl instead! So, in an attempt to knock off those few unfortunate pounds I seem to have packed on during the lockdown and end 2020 on a healthier note, here are two hearty, nutritious salad recipes to satisfy your tastebuds and keep you full!
CRUNCHY ASIAN SLAW Ingredients 1 cup toasted instant noodles ½ cup toasted sesame seeds 3 cups shredded lettuce 3 cups shredded cabbage (purple or green or both) ¾ cup chopped spring onions 1 cup julienned carrots 1-2 large red chilli ¼ cup roasted peanuts Dressing ½ cup neutral oil (rice bran, sunflower) ¼ cup vinegar 2 tbsp sugar 2 tbsp soy sauce Method Dry roast in a frying pan or oven roast the instant noodles. Break it up into pieces. Roast the sesame seeds on low flame in a frying pan. For the dressing, first heat in a saucepan the oil, vinegar and sugar until dissolved. Once its cooled down, add the soy sauce and combine well. Toss all the salad ingredients in a large bowl and add dressing making sure to coat well. Serve and eat immediately!
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TOUCHSTONE Issue 1 / 2020-2021
