Salads and Dressing

Sprouts Salad

Ingredients

  • 1 cup sprouted mung beans
  • ½ cup sprouted chickpeas or black chickpeas
  • ⅓ cup French beans chopped
  • ⅓ cup each of chopped bell peppers- red and yellow
  • ⅓ cup pomegranate seeds
  • 1-2 Slices of lime to juice over the salad as needed
  • 1 teaspoon rock salt
  • 1/2 cup of water or as needed

Method

  • To sprout mung beans- Rinse the mung beans and soak overnight
  • Strain the water the next day.
  • Take a clean and dry muslin/ cheese cloth or any breathable cloth.
  • Spread the mung beans on the cloth, bring the corners together and tie them into a loose knot. Keep this in a bowl with a lid in a dry, dark place like oven or microwave for 24 hours. Every morning check for sprouting. If beans are dry, sprinkle fresh water to maintain the moisture and again put it in the cloth like before to continue the sprouting process.
  • Do the same process to sprout chickpeas.

Note: Mung beans take approximately 2-3 days to sprout, whereas chickpeas take 3-4 days to sprout.

Note: Chick peas or other legumes should not be eaten raw. Even though they are packed with healthy nutrients, in their raw form, they also contain phasin and other antinutrients that serve as a protection mechanism for the seed  but can cause nausea and digestive problems for people.

In a pan add the chickpea sprouts and mung bean sprouts, french beans and water and let it lightly cook. 

Transfer the above into a bowl and add salt, bell peppers,pomegranate seeds and mix. Serve salad topped with slices of lime. 

Tahini Dressing

Ingredients

  • 1 cup white sesame seeds
  • ½ cup water
  • 4 dates - deseeded
  • 2 tablespoons lemon juice
  • 1 tablespoon jaggery powder- replacement for sugar
  • ¼ green chili- pick one that is not too hot
  • ½ teaspoon rock salt

Method

  • Toast sesame seeds to a wide saucepan on medium low heat to a very light brown color and as it releases its aroma. Constantly stir the seeds as they can burn quickly. Takes 3-5 minutes. Keep it aside to cool.
  • Add the sesame seeds to a blender and blend until a smooth paste forms. May take about 30 seconds. Add water, dates,lemon juice, jaggery, chili and salt. Blend until smooth. Dressing is ready.

Peanut dressing

Ingredients

  • 2 tablespoons soaked peanuts
  • 1 tablespoon lemon juice
  • ⅛ small green chili
  • ½ teaspoon rock salt
  • 1 tablespoon jaggery powder- replacement for sugar
  • 2 tablespoons water

Method

  • Blend all the ingredients into a smooth paste. Dressing is ready.

Sweet and savory salad dressing

Ingredients

  • 2 Lime’s juice
  • 1 cup Avocado chopped or cashews
  • Rock salt as per taste
  • Handful Cilantro or basil roughly chopped
  • 1-2 cups freshly squeezed orange juice
  • ⅛ teaspoon Ginger

Method

  • Blend all the ingredients together into a smooth consistency. Dressing is ready.

Thai Papaya Salad

Ingredients

  • 2 cups green papaya, peeled and julienned
  • 2-3 Thai bird's eye chilies (adjust according to spice preference)
  • 1 cup cherry tomatoes, halved
  • 1 cup long beans, cut into 2-inch pieces
  • 2 tablespoons roasted peanuts, coarsely crushed
  • 1-2 tablespoons soy sauce
  • 2-3 tablespoons tamarind juice
  • 1-2 tablespoons lime juice
  • 1 tablespoon palm sugar or brown sugar

Method

  • Prepare Papaya
  • Peel the green papaya and julienne it. You can use a julienne peeler or a knife.
  • Pound Chilies
  • In a mortar mash Thai bird's eye chilies
  • Combine Ingredients
  • In a large mixing bowl, combine the julienned papaya, halved cherry tomatoes, and long beans.
  • Make Dressing
  • In a small pot, mix soy sauce, tamarind juice, lime juice, and palm sugar. Use a low flame until the sugar dissolves. Adjust the quantities according to your taste.
  • Combine Salad and Dressing
  • Pour the dressing over the papaya mixture. Toss well to coat the ingredients evenly.
  • Sprinkle the coarsely crushed peanuts over the salad.

Green Tea Leaf Salad

Ingredients for Sauce

  • Green Tea Leaves
  • Ginger
  • Green Chilies
  • Lemon
  • Peanut Oil

Method

  • Make a paste by mixing ginger, green chilies, lemon and peanut oil in green tea leaves. This paste can be kept in the freezer for up to 15 days.

Ingredients for Salad

  • Tomatoes, thinly slides
  • Peanuts, roasted or deep-fried
  • Cabbage, thinly slides
  • Sesame seeds, roasted

Method

  • Created salad from ingredients. Mix with paste...and enjoy!

Indonesian Salad with Peanut Sauce

Ingredients for Sauce

  • 1/4 cup Peanuts
  • Lime Leaves
  • 1 to 4 Tbsp hot water
  • 1/3 cup Coconut Milk
  • Salt
  • 1 Tbsp Sweetener, such as sugar, maple syrup or sweet sauce (adjust to taste)

Method

  • Roast or deep-fry the peanuts.
  • Blend/Purée peanuts and lime leaves together.
  • Boil water and pour in blended peanuts/lime mixture. (Adjust the water as needed. It depends how thick you want the sauce to be.)
  • Add coconut milk, salt and sweetener of choice.

Ingredients for Salad

  • For the vegetables, any will do – cucumber, beansprouts, cabbage, potatoes, spinach…. They can be steamed, boiled, raw or fried. Can also add Tofu/Tempeh, fried in slices.

Prosperity Salad

Ingredients

  • Use fruits, cashew nuts, roasted sesame seeds, plum sauce*, pomegranate, Indian orange, plums, pineapple, green apples, and grapes.

Method

  • Mix all well and ready to serve. *If plum sauce is not available, then mix lemon juice with honey.