Mee Goreng inspired salad bowl

Firstly I apologise there are no lovely photographs to accompany this recipe……I was starving after a pretty active and busy morning and scarffed the lot while I was thinking it might be nice to share the recipe online! Sarjit – this one is for you 🙂

This is pretty flexible (ie use what veg you prefer / have) and the quantity outlined should serve at least 3 people unless you are me and eat a family sized serving bowl of salad for lunch 😉

1 medium zucchini (julienned with a julienne peeler – or you could just grate)

1 carrot (as for zucchini – or just dice if you can’t be bothered)

1/2 – 1 spring onion (finely sliced)

1 cup bean shoots

1/8 large red cabbage (shredded)

2-3 large cos lettuce leaves (shredded)

1 cucumber (finely sliced or just diced is fine)

small amount of red / green / yellow capsicum (combo or whatever you have handy, finely sliced)

1/3 bunch coriander (with some stems is fine, ripped or chopped)

4-5 mushrooms (mine were boiled ones but you could use raw)

small handful of crushed peanuts or roasted cashews or raw cashew pieces (I used roasted cashews this time)

Dressing (this is approximate – can do to taste – some might prefer more sweetness – if so add sweetener of choice):

1 heaped teaspoon of sambal (I used Sarjit’s one which is fabulous on / in everything – well perhaps not ice-cream but, y’know…..)

1 heaped tablespoon of tomato sauce (I use the stevia one)

3 teaspoons of soy sauce / tamari (if GF desired)

1 tablespoon lime juice

2-3 tablespoons water to thin the dressing to pourable

Bung the veg in a large serving bowl. Pour some of the dressing on the salad toss and coat it lightly (I made enough dressing for another time but add according to taste / spice level you like). Dig in…..share with your friends or if your are as hungry as me eat the whole lot.


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