Resep Carrot & Mango Salad with Honey Lime Dressing

Ingredients

3 large carrots (about 1lb. /500g) (3)
1 mango (1)
1/2 cup thinly sliced green onion (about 4) (125ml)
1/2 cup coarsely chopped dry roasted peanuts (125ml)
1/4 cup raisins (50ml)
2 tablespoons finely chopped coiander (30ml)
1 teaspoon grated lime zest (5ml)
2 tablespoons lime juice (30ml)
2 tablespoons liquid honey (30ml)
1/2 teaspoon each salt and freshly ground black pepper (2ml each)
1/4 cup olive oil (50ml)


Directions

Coarsely grate carrots into a large bowl. Peel and finely chop mango and add to carrots with the green onion, peanuts, raisins and coriander. Mix gently.
In a small bowl, whisk together lime zest and juice, honey, salt and pepper. Slowly add the oil, whisking constantly, until dressing emulsifies.
Pour dressing over carrot mixture and toss gently. Let rest for 15 minutes and serve.

Tip: Coriander adds a fresh taste to this salad and compliments the mango, but parsley could be used as a substitute.

Resep Vegetarian Thai Cucumber Salad (Vegan)

Scrumptious Thai Cucumber Salad - authentic Thai taste, without using fish sauce!
Copyright Darlene A. Schmidt,
For a delicious vegetarian Thai salad, try my easy Thai Cucumber Salad. This salad achieves all of the flavor and taste of non-vegetarian Cucumber Salad without resorting to using fish sauce or shrimp paste, plus it's virtually fat free! Note that for this recipe you'll need to scout out a bottle of Golden Mountain Sauce, available at any reputable Asian or Chinese food store (look for it in a tall bottle next to the fish sauce). Like soy sauce, Thai Golden Mountain Sauce is made from fermented soybeans, which makes it suitable for both vegetarian and vegan diets (for more on this sauce see link below). ENJOY!



Ingredients:

* 1 English Cucumber, peeled
* 1 red bell pepper, diced
* 3 green onions, thinly sliced
* 1 loose cup fresh coriander/cilantro, lightly chopped
* 1/2 loose cup fresh basil, lightly chopped
* 1/4 cup dry roasted peanuts, lightly ground or chopped
* DRESSING:
* juice of 1/2 large lime
* 1 Tbsp. Golden Mountain Sauce (for more on this sauce, see link below)
* 1-2 cloves garlic, minced
* 1 Tbsp. soy sauce
* 1-2 tsp. Thai chili sauce, OR 1/4 to 1/2 tsp. dried crushed chili (from the spice aisle)
* 1+1/2 to 2 tsp. white sugar

Preparation:
For more on buying and using Golden Mountain Sauce, see my: All About Golden Mountain Sauce.

1. Cut cucumber in half lengthwise, then continue slicing lengthwise until you have about 8 long strips. Now slice strips the other way to create bite-size rectangular chunks. Place in a salad bowl.
2. Add prepared red pepper, green onion, fresh herbs, and peanuts to the salad bowl.
3. Combine the dressing ingredients together in a cup, stirring to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if it's too sour for your taste. Tip: Note that the dressing will taste quite salty and pungent now, but will be perfect once it is combined with the salad.
4. Pour dressing over the salad and toss well to combine. Taste-test the salad, adding more chili sauce or dried crushed chili if you'd like it spicier.
5. To serve, transfer salad to a serving platter or bowl. Top with a little more coriander, basil, and peanuts. Serve immediately, or cover and refrigerate for up to 3 hours. This salad is best eaten up the same day you make it. ENJOY!

Japanese Vegetable Salad

Genji Japanese Restaurant-Ayodya Resort Nusa Dua Bali - detikFood





Bahan:
120 glettuce endive, sobek
80 g red cabbage, sobek
60 g wortel, serut kecil panjang
120 g tomat merah, iris tipis
60 g bawang bombay, iris tipis
60 g kyuri/mentimun hijau, iris tipis
Saus Bawang:
150 g bawang bombay, cincang halus, tumis
15 g bawang putih
250 ml minyak sayur
20 g gula pasir
100 ml kecap Jepang
60 ml cuka Jepang
1 cm jahe, kupas, parut

Cara membuat:

* Saus Bawang: Aduk semua bahan menjadi satu hingga rata.
* Susun bahan selada dalam mangkuk saji.
* Siram dengan Sausnya. Sajikan segera.

Untuk 4 orang

RESEP CUCUMBER LYCHEE SALAD

Spicy Cucumber Salad with lychees and Thai chilies-Roger Mooking





Ingredients

* 1 English cucumber
* 1 cup lychees, peeled, pitted and halved
* 3 stems cilantro, finely chopped and leaves picked (reserved for garnish)
* 2 red Thai chilies, pith and seeds removed and finely diced
* zest and juice of 2 limes
* 1 teaspoon sugar
* 1 tablespoon seasoned rice wine vinegar
* Salt


Directions

1. Cut cucumber in half length-wise, deseed with a spoon, quarter and dice ¼ inch thick.
2. In a bowl, mix cucumber, lychees, cilantro stems and chili.
3. Add lime zest, juice, sugar, salt and vinegar, toss.
4. Before serving, garnish with cilantro leaves.