Ranch flavored Coleslaw

Ranch flavoured coleslaw

Ranch flavored Coleslaw
Recipe source: Sawsan

Ingredients:
1 cup white cabbage shredded
1 cup purple cabbage shredded
2 carrots julienned
1 small onion sliced
½ red, green and yellow capsicums julienned
1 cup yogurt
1 tsp lemon juice
3-4 tbsp mayo (more mayo more tastier…but!!)
2 tbsp chopped chives or spring onion
1 garlic clove minced
½ tsp dried thyme
¼ tsp dried dill
½ tsp mustard
1 tsp sugar
Salt and pepper

Method:
Whisk yogurt, mayo, garlic, mustard, spring onion or chives, thyme, dill, sugar, salt and pepper in a large bowl. (can be made 1 day ahead and refrigerated for flavours to blend)
Add cabbage, onion and capsicums and mix well. Check seasonings.
Transfer to a serving dish and serve.

Creamy Broccoli Salad with Sunflower Seeds

Broccoli salad 1

Creamy Broccoli Salad with Sunflower Seeds
Adapted from Lauren

Ingredients
5-6 cups broccoli florets
1 medium onion chopped
½ cup celery chopped
¼ – ½ cup sunflower seeds
Few walnuts to garnish
½ cup crumbled bacon (optional)
1 cup yogurt (can replace with mayo or combine yogurt +mayo)
Salt and pepper

Method:
Steam the cleaned florets for 5-8 mins. Leave it slightly crunchy.
Cool and transfer to a large bowl.
Add onion, celery, sunflower seeds and bacon if using and mix.
Mix yogurt, salt and pepper in another bowl and add to broccoli.
Mix well.
Garnish with more sunflower seeds, few walnut pieces and bacon bits.
Serve.

Broccoli salad

Quinoa Salad in Tomato Bowls

Quinao salad in tomato cup

Quinoa Salad in Tomato Bowls

Ingredients:
8-10 medium size firm tomatoes
½ cup cooked quinoa
½ red capsicum chopped
½ green capsicum chopped
1 small onion chopped
1 small cucumber chopped
1 green chili chopped or ¼ tsp dry chili flakes
2 tbsp chopped coriander leaves
4-5 tbsp tbsp yogurt
Salt to taste.

Method:
Cut a small piece off both ends of tomatoes and cut each into two.
Scoop out the inside with a spoon and place inverted on a kitchen paper.
Mix the rest of the ingredients.
Spoon the quinoa mixture into each tomato bowl.
Serve and enjoy.

Quinoa salad in tomato cup 1

Notes:
You can make this ahead. Just don’t add salt to the mixture and refrigerate.
Add salt and mix and make bowls just before serving.

Thai Beef Salad

Thai Beef Salad

Thai Beef Salad

Ingredients:
250 -300 gms beef steak thinly sliced
2 cucumbers
1 onion sliced
2 medium tomatoes
3-4 tbsp chopped spring onion
2 cloves garlic minced
1 thai red chili sliced
2-3 tbsp coriander leaves
2 tsp fish sauce
1 tbsp lemon juice
Salt

Method:
Cut cucumbers into two horizontally. Scoop out the inside. (optional) Cut into strips.
Deseed and slice tomatoes.
Mix all ingredients in a bowl. Check seasonings.
And Serve!!

Thai Beef Salad 1

Notes:
Can add a handful of lettuce, few mint leaves etc as per preference.
Red chili will be less spicy if the pith and seeds are removed.
Pluck out coriander leaves from the stem (don’t chop with knife).

Labneh Zaatar Balls

Labneh zaatar balls

Labneh Zaatar Balls –Quick Method

Ingredients:
1 or 2 cups of yogurt (full fat or low fat)
Salt to taste
3-4 tbsp zaatar
Olive oil

Method:
Mix yogurt and salt and place in a muslin cloth.
Tie the cloth and hang it such way that all water drips out.
Preferably leave it in the refrigerator for 8-10 hrs. (Tighten the cloth as required)
Take the labneh out of the muslin cloth and make small balls.
Roll in zaatar and serve with salads if using immediately.
For storing, put them in a clean glass jar and cover with olive oil.

Notes:
Zaatar is optional.
You can mix fresh finely chopped herbs like parsley before making balls.
Use as a dip for crackers.

Raw Cabbage Salad

Raw Cabbage Salad

This is a simple salad with things that you have on hand. Add or delete ingredients as per your taste. This is a good lunch for office if you are watching your weight. Cabbage is rich in vitamins, iron and potassium and low in calories and most important of all, it’s a diuretic. If you read the benefits of cabbage on net, I bet you will be eating cabbage every day!!

Chop all vegetables and store in fridge for 2-3 days without adding salt and onion. Add salt just before you eat.

Raw Cabbage Salad
2 servings

Ingredients:
1 cup chopped cabbage
1 small tomato chopped
½ cup chopped green capsicum
½ carrot grated, on big side
½ onion chopped (avoid if taking to office)
2 tbsp pickled jalapeno chopped
2-3 tbsp olive slices
Salt and pepper
2 tbsp lime juice (optional)

Method:
Mix all ingredients.
Add salt and lime juice before serving.
Ideal for weight watchers!!

Walnut Pesto Pasta Salad

Pesto Pasta Salad

Pesto is a paste made of fresh basil leaves, garlic, parmesan cheese, olive oil and typically pine nuts. But pine nuts can be replaced with walnuts or even pistachios.

Walnut Pesto Pasta Salad

Ingredients:
2 cups pasta (penne or spiral)
½ cup cooked green peas
1 cup fresh basil leaves
3-4 tbsp olive oil
Handful of walnuts chopped
3 tbsp parmesan cheese
2 cloves garlic crushed
Salt and little pepper
4-5 cherry tomatoes
4-5 pieces walnuts to garnish

Method:
Cook the pasta in salted boiling water and drain. Transfer to a big bowl.
Add peas along with quartered tomatoes into the bowl.
Blend the basil, garlic, walnuts, olive oil and cheese to an almost smooth paste.
Adjust seasonings.
Add pesto to pasta and mix well. Garnish with walnuts.

Pesto Pasta Salad 1

Thai Noodles Salad

Thai Noodle Salad 3

Thai Noodle Salad with Egg Noodles

Ingredients:
200 gms egg noodles
1 chicken breast grilled and cut into strips
2 tbsp spring onion chopped
½ cup carrot strips
¼ cup red capsicum strips
¼ cup green capsicum strips
3 garlic cloves minced
1 tsp ginger minced
3 tbsp honey
3 tbsp peanut butter
4 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp chili sauce
3 tbsp sesame oil
Toasted sesame seeds and large red chilies to garnish

Method:
Boil noodles in water till soft. Don’t overcook it.
Drain in a colander and hold over running tap water to cool it.
Transfer to a large bowl. Add all the vegetables.
In a small bowl, mix honey, peanut butter, soya sauce, vinegar, chili sauce.
Heat oil and add ginger, garlic and spring onions. Saute for 2 minutes.
Add the honey mixture and whisk over low fire. Simmer for 1 minute.
Take off fire and let it cool.
Add to the noodles and vegetables and mix well.
Transfer to a serving bowl and sprinkle sesame seeds and chili slices on top.
Serve warm or cold.

Thai Noodle Salad 2

Tuna Salad in Lettuce

Tuna Salad in Lettuce

Tuna Salad in Lettuce

Ingredients:
6-8 Romaine lettuce leaves
1 tin tuna drained (170 gms)
½ cup chopped onions
½ cup chopped capsicum
½ cup sweet corn
1 cup chopped tomatoes (deseeded)
2 tbsp chopped coriander leaves
1 green chili chopped (optional)
2-3 tbsp mayonnaise (optional) (I did not use)
Salt and pepper to taste

Method:
Wash and wipe lettuce leaves dry. Use the ones which are not too flat.
In a bowl, mix all the other ingredients.
Place 3 tbsp of tuna mixture in the center of lettuce leaves and serve.

Notes:
Keep all items ready beforehand. Add salt only before serving.

Tuna Salad in Lettuce 1

Green Apple & Beans Salad in Creamy Coriander Dressing

Green Apple & Beans Salad

This salad is so simple and easy and tastes amazing. Best served cold. Make the dressing ahead and store in refrigerator.

Green Apple & Beans Salad in Creamy Coriander Dressing
Dressing source: My friend Darlene

Ingredients:
1 green apple
1 cup green beans steamed (fresh or frozen)
½ cup celery julienne (optional)
½ cup coriander leaves
1-2 tbsp lime juice
3 tbsp thick yogurt
1 garlic clove
Salt and pepper
Chilies for spice and garnish (optional)

Method:
Cut apple to long strips.
Steam green beans for 5 minutes. Immediately run under cold water and place on kitchen towel.
Blend coriander leaves, yogurt, garlic, lime juice, salt and pepper to a smooth runny dressing.
Mix all well. Garnish with chilies.

This dressing goes very well with mixed vegetable salad as well. Use low fat yogurt to reduce calories! Enjoy

Green Apple & Beans Salad 1