I am posting a salad recipe after a long time. Today I am going to share the vegan version of my favorite and a great salad that you can find on the menu of all the Thai restaurants here in the US. Yes, it the Green Mango and Papaya Salad. Be it a potluck or BBQ party; this crunchy salad is a great addition to jazz up your menu. So here comes the vegan version of the famous Thai salad – Green Mango and Papaya Salad.
This chaat/salad recipe is my all-time favorite and I prepare it regularly. Mine is the super simple version of Delhi fame Kulle chaat or fruit chaat. Traditionally, this spiced up fruit chaat is served in scooped out veggies like bell peppers, tomatoes, cucumbers. Instead of that, I mixed both my fruits and veggies together and tossed it with chaat masala and added some roasted peanuts for additional flavor. That’s it.
The third and the last salad recipe is one of my favorite – Spinach and Strawberry salad with cottage cheese. Spinach, Strawberries and poppy seeds gel in nice and with sweet dressing and cottage cheese it’s totally yum. It may sound like an odd combination but believe me it’s an awesome combination too.
The second recipe under the salad theme is, Cabbage Coleslaw. Coleslaws are type of salads that are prepared with raw shredded cabbages. You can combine purple and green cabbage or green cabbage and carrots and this coleslaw differs in each and every country. Also the dressing usually contains vinegar in it. It’s creamy and crunchy with all the flavors. Here is a low calorie version without the mayo.
This week’s Blogging Marathon ( a three-day post for four weeks, but I am doing only two weeks) theme is “Summer Salads.” It’s perfect timing, after all the scrumptious holi meal, here are some simple, low calorie and healthy salads that can be assembled pretty quickly. I am starting off with the popular one, Olive Garden style garden salad – with sweet pickles and balsamic vinegar dressing.
I hope you all might have heard about zero calorie veggies or negative calorie veggies. Err actually all vegetables have calories but there are certain veggies which are high in fiber and water content that consumes more calorie to burn than the calories they provide. Carrots, Celery, Lettuce, bell peppers and are some examples. In this lot, the crunchy and sweet rabbit snack is our favorite too.
Whenever my hubby travels, I and Vaandu venture out some local grocery stores kitchen. There is a grocery close by to our music class and after the class we both love to explore the kitchen section of it. One of my most favorite recipes is the Cold Macaroni Pasta Salad and these salads are available in certain pizza places too. Its a colorful and inviting recipe. Vaandu kept asking for it and I was skeptical to give it to him as I didn’t know what vinegars are used but I loved the fact that it is cold. No need to warm it up again and I thought it would be perfect for kiddo’s lunch box. So I thought of preparing it at home.
I love cheese and lettuce wraps and when we saw the chicken wraps in the PF Chang’s menu, we converted it to Tofu wrap and we loved it. It was yummy and crunchy. I thought of reproducing the same at home. It came out pretty good. Water chestnuts is the key ingredient which gives you the crunchiness. This wrap is sweet and salt with a hint of spiciness.
PF Chang's style - Tofu Lettuce Wraps
- Extra firm tofu – 1 whole pack
- Water chestnuts – 8 oz can
- Crush peanuts – 3 tbsps
- Lettuce leaves – 4-5 (according to number of servings)
- Soy sauce – 2 tbsps
- Palm sugar – 2 tsps
- Mirin – 1 tsp
- Red chilli sauce – 1 tsp
- Rice vinegar – 1/2 tsp
- Scallions – fine chopped 2 tbsps
- Oil – 1 tbsp
- Press the tofu and try to get as much as water out.
- Chop them into small size cubes.
- Chop the water chestnuts also into small cubes.
- Heat the kadai and add oil.
- Once the oil is hot, add the chopped scallions and sauté for a minute.
- Now add the tofu and let it cook till all the moisture is absorbed.
- Now add the water chestnuts and mix well.
- One by one add all the sauces including sugar and mix well.
- Let it cook till the mixture turns brown.
That’s it now the filling is ready.
- Wash the lettuce leaves and fill them with the tofu mixture and drizzle the peanuts.
- You can serve them as open lettuce cups or wrap them into a roll.
Submitting this post for Blogging Marathon #48 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#48
For this week’s blogging Marathon, the theme is “Rolls and Wraps”. I got this recipe from my colleague. It’s a very simple salad recipe that can be prepared under 30 minutes. A protein packed salad with garbanzo beans and hummus. It is very filling as we are wrapping the salads inside the pita pockets
The last recipe as part of the festival recipe theme is the kosambari or kosamalli. In simple words, kosambari is a crunchy South Indian salad prepared with split green gram dal, grated vegetables like cucumbers and carrots and then tempered with mustard seeds. We usually make this for all the festivals, and it is mandatory during, Rama Navami and Ugadi along with bevu bella. To be honest, you can make this salad any time of the year irrespective of the festivals.