With spring upon us, now is the perfect time to make those wonderful salads with fresh vegetables of the seasons.
While in India, winter is the time for exotic vegetables, some of them are usually available between February to April and one should make the most of them.
Warm Snow Peas and Chicken Salad
While snow peas are usually used in sabzis in India, they make wonderful crunchy salads.
Ingredients
300 gm boneless chicken breast, cut into strips
4 tbsp chicken stock
3 tbsp rice vinegar
3 tbsp dark soy sauce
3 tsp toasted sesame oil
2 tbsp Tahini
1 tbsp ginger, minced
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tbsp chopped cashew nuts
Method
Heat the chicken stock and cook the chicken pieces on low heat. Remove the chicken and leave aside to cool down completely.
Whisk the vinegar, soy sauce, two tsp of the sesame oil and Tahini in a large bowl until smooth.
Heat the remaining sesame oil in a non-stick pan over medium-high heat. Add the ginger and garlic and cook, stirring, for about a minute. Stir in the peas and cook until bright green. Transfer to a bowl and add the vinegar dressing.
Add the chicken and toss to combine. Sprinkle with the cashew nuts and serve immediately.
Asparagus and Radish Salad
Both asparagus and radish are widely available these days. For this salad too the crunchy texture of the radish is the key.
Ingredients
300 gm asparagus, trimmed
2 tbsp white vinegar
1 tbsp dark soy sauce
2 tsp oil
1 tsp toasted sesame oil
1/2 tsp fresh ginger, grated
2 to 3 dashes of chilli oil
1 bunch radishes, cut into wedges
2 tbsp finely chopped spring onions
Method
Boil a cup of water in a large saucepan and place an inverted quarter plate on the water. Place a steamer basket or a strainer on the quarter plate so that it does not touch the water. Place a bowl of ice-cold water ready next to the gas.
Thinly slice asparagus stalks diagonally, leaving the tips whole and place them in the steamer basket and steam covered for about a minute. Transfer the asparagus to the ice water and drain.
Combine vinegar, soy sauce, oil, sesame oil, ginger and chilly oil in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or at room temperature.