Tuesday, September 6, 2011

Spicy Asian Salad

When you crave a spicy, satisfying main-dish salad, everything you need is ready in your kitchen. This recipe is so simple to prepare that you can easily double or reduce to feed for your family.


  • Tomatoes (plum) - 1
  • Bell peppers  (red, yellow, orange and green) - 1/2 cup
  • Small red onion - 1/2
  • Cucumber - 1
  • Grapes - 4 to 5
  • Orange - 4 or 5 sections
  • romaine lettuce - 2 cups
  • Walnuts - a handful

For dressing:

  • Olive oil - 1 tbsp
  • Jalapeno pepper - 1
  • Pepper and salt as per taste
  • Coriander leaves - 1 tbsp
  • Spring onions - 1 tbsp
  • soy sauce - 1 tsp
  • sugar - 1/2 tsp


Cut the vegetable into cubes. Saute bell peppers and onions in a pan with a tsp of oil until tender or microwave it for a min. 

For dressing chop the jalapeno,cilantro and spring onions very finely. Give a whisk with the other ingredients and make sure it mixes very well.

In a mixing bowl, toss together veggies and salad dressing. Arrange on serving plate. Top with tossed walnut.


  • Nuts add rich flavor and crunch for salad. Toasting the nuts enhances the taste. To toast put in a dry skillet, and cook on low heat, stirring frequently until they are darken and fragrant. Immediately change in a plate to cool.
  • To accentuate the texture of the crunchiness of lettuce rinse and roll up in a paper towel and refrigerate it  for an hour before serving.
  • You can add sour cream or Greek yogurt in dressing. Jalapeno peppers can be replaced with chilly sauce too.

I am sending this recipe to Monthly Mingle


A Spoonful of Yumm said...

this is such a colorful and delicious salad !! love it..

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