It’s Chinese New Year on February 5th and however you plan to celebrate, this crunchy, fresh salad makes a great lunch at any time of year.
Packed with veggies it’s a brilliant base salad to add whatever protein you would like to, whether you go for some peanuts for extra crunch or tangy marinated tofu. Use up your leftover cooked chicken, add some steamed salmon. If you want to make the salad more substantial then add a couple handfuls of cooked noodles. Or just enjoy this delicious salad as it is.
There is plenty of dressing in this recipe so use half initially and then dress to suit your tastes and of course how much has been added! If you prefer to ditch the sesame oil just use more of the flavourless oil. The very non-Chinese balsamic vinegar is included in the dressing, this is because it’s a great way of adding the balance of sweetness without adding sugar. But if you would prefer use a wine vinegar and add a little maple syrup to taste to the dressing that would work well too.
½ red pepper, cut into thin strips
1 carrot, peeled and cut into thin strips
1 bulb of fennel, finely sliced
¼ cucumber, peeled, deseeded and cut into 2mm wide semi circles
A small bunch of fresh coriander, finely chopped
1 red chilli, deseeded and finely chopped
3 cloves of garlic, crushed
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 tablespoons groundnut or sunflower oil (flavourless oil)
1 tablespoon sesame oil
2 tablespoons soy sauce
Combine all the dressing ingredients in a small tub or jam jar. Shake well and leave for at least 15min for the flavours to mix.
Combine all the salad ingredients in a bowl.
Re-shake the dressing and use half to dress the salad, serve the rest on the side.