Who loves crispy, crunchy veggies, roasted peanuts and Asian salad dressing? I thought you might. (I do too!) I also love that this Oriental-Style Salad recipe is not only one of the tastiest salads ever, it’s also super healthy. This recipe offers zest and zing for mouth watering flavors which will compliment each other.
Deliciously Healthy Oriental-Style Salad
1 Red onion, sliced
2 Sprays sunflower oil
2 Whole star anise
1 Red pepper, deseeded and cut into strips
1 Orange pepper, deseeded and cut into strips
1 tablespoon Soy sauce
1 tablespoon Cashew nuts
2 tablespoon Orange juice
140 g/5 oz Pak choi
115 g/4 oz Broccoli florets
115 g/4 oz Baby sweet corn, sliced in half lengthways
115 g/4 oz Baby courgettes, trimmed and sliced diagonally
115 g/4 oz Baby carrots, scraped and cut in half lengthways
2 Fresh bird’s eye chilies, deseeded and sliced
2.5cm/1-inch Fresh root ginger, peeled and grated
Cut the broccoli into tiny florets then bring a small saucepan of water to the boil and add the halved carrots. Cook for 3 minutes then add the broccoli and cook for a further 2 minutes. Drain and plunge into cold water then drain again and reserve.
Arrange 25 g/1 oz of pak choi on a large serving platter. Shred the remainder and set aside.
Heat a wok and when hot, add the oil and heat for 30 seconds. Add the sliced onion, chilies, ginger and star anise and stir-fry for 1 minute. Add the pepper strips, courgettes and baby sweet corn and stir-fry for a further 2 minutes.
Pour in the orange juice and soy sauce and continue to stir-fry for a further 1 minute before adding the reserved shredded pak choi, broccoli and carrots. Stir-fry for 2 minutes, or until the vegetables are tender but still firm to the bite. Arrange the warm salad on the pak choi-lined serving platter, scatter the cashew nuts over the top and serve as 4 portions.
Super crunchy, crispy and full of delicious flavour. This salad is awesome on its own, brought to a picnic or paired with a piece of grilled steak, chicken or fish.