Two Great Vegetarian Asian Salads

Gingered Coleslaw and Indian Chickpea Salad with Spinach

© Ankie Renique

Nov 11, 2009

This gingered coleslaw salad is fresh, crunchy and has a bit of a zesty kick. It is an excellent accompaniment to a noodle dish or to serve at a barbecue. It serves four people.

Gingered Coleslaw Salad

Ingredients:

• One small curly cabbage or half a large one, very finely sliced (about 5 cups)
• 4 baby bok choy, leaves separated and sliced
• 8 spring onions, julienned lengthwise
• 200g canned sliced water chestnuts, drained
• 2 medium carrots, finely julienned
• 2 stalks lemongrass, very finely sliced
• 4 kaffir lime leaves, very finely sliced

For the dressing:

• 2 tbsps low fat mayonnaise
• 2 tbsps low fat yogurt
• Juice of 2 lemons
• Juice of 1 lime
• 1 tbsp freshly grated ginger
• 4 tbsps rice vinegar
• Salt and pepper to taste

For the garnish:

• 1 bunch of coriander, well washed and roughly chopped
• Half a cup of toasted peanuts or sunflower seeds

Method:

1. Finely slice the cabbage and mix in a large bowl with the sliced bok choy, julienned spring onions, water chestnuts, carrots and lemongrass and lime leaves. Toss thoroughly.
2. In a jug, whisk together all the dressing ingredients until smooth and well seasoned then pour over the salad ingredients and toss thoroughly until all the vegetables are coated with the dressing. To serve, mix through the coriander at the last minute and sprinkle with the crushed or sunflower seeds.

This spicy wholesome Indian chickpea salad with spinach can be served as a main meal. It tastes fantastic with warm nan bread, chappati or paratha roti and a fresh roasted red pepper or cucumber raita. The following ingredients serve four.Indian Chickpea Salad with Spinach

Ingredients:

• 2 cups dry chickpeas
• 4 onions
• 1 tsp whole cloves
• 4 bay leaves (or preferably curry leaves if available)
• 60 ml peanut or olive oil
• 4 cloves garlic
• 1 tsp turmeric
• 2 tsps cumin
• 2 tsps garam masala
• 3 tbsps tomato paste
• 2 red peppers, sliced
• 4 medium courgettes, sliced diagonally
• Salt and pepper to taste
• 2 bunches of spinach or 500g baby spinach

Method:

1. Pick over the chickpeas and remove any that are dis-coloured. Place all remaining chickpeas in a large saucepan and cover with cold water. Peel 2 of the onions and chop in half. Place these in the saucepan with the chickpeas. Add the cloves and bay (or curry) leaves and bring to the boil and simmer for 10 minutes then remove from the heat and cover to allow to ‘steep’ for 2 hours. Strain the chickpeas discarding the onions, cloves and bay (or curry) leaves, whilst reserving some of the soaking water.
2. Chop the 2 remaining onions. Heat the oil and sauté the onions and the minced garlic. Add all the spices and cook briefly to release their fragrance. Add the soaked chickpeas and 2 cups of the soaking water, the tomato paste and the red pepper strips.

More Asian salads to try out.

Asian Gingered Coleslaw

Indian Chickpea and Spinach Salad

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