A Salad with Zing

This salad goes well with Thai style chicken or prawn, especially Satay and also as an accompaniment to Mexican food. It's colourful and refreshing with just a little zing to it. Substitute Lemon for the Lime, Cucumber for the Peppers and you've got something like an Indian Kachumber.

Ingredients

 

 

One bag of soft leaves - you can see I used a Spinach, Pea Shoot, Purple Radish and Red Chard combination. Whatever takes your fancy.

 

4 or 5 Chinese Cabbage leaves - chopped into roughly inch square pieces. You could use Iceberg. Basically something with a bit of crunch to contrast the soft leaves.

 

A pack of small tomatoes - Baby plum or whatever you have access to. They had these multi coloured tomatoes in store so I've used those this time. Cut each one in two.

 

Pack of Salad Peppers - either these or Romano peppers. Chopped into roughly inch square pieces.

 

Bunch of Spring Onions - finely chopped. Red onion makes a good substitute.

 

2 Red Chillies - deseeded and finely chopped.

 

1 bunch Coriander - leaves only and finely chopped.

I Lime - juice and rind.

2 Cloves Garlic (optional) - crushed. I gave it a miss this time.

1/2 Teaspoon Cumin (optional) - It got included this time.

3 Tablespoons Virgin Olive Oil - a good Rapeseed oil works well.

Salt and pepper to season.

If I'm using it with an Oriental style dish I'll sometimes add a splash of Soy Sauce. Chopped radishes go well in it too.

The Process

Dead simple really. Just chopping. The photo to the left shows all the ingredients I used bar the Lime, spice, seasoning and oil.

All chopped and mixed. Enough for up to six servings depending on how much you like salads.

It got a 10 from my wife so is included.