Have you ever wondered what to make when you have several guests and they all have different dietary needs? There are so many allergies and preferences that everyone has these days that it can make it tricky to feed a crowd. Here is the solution and it is absolutely delicious.
So this salad is vegan, gluten free and dairy free. I do serve it with hot smoked salmon in it but you can just serve the salmon on the side if you have guests who don’t eat fish. If you can’t get hot smoked salmon than freshly grilled bit of salmon would be lovely too.
This recipe serves 4 – as you can see from the photo I posted with this recipe I didn’t use the rice noodles and I added steamed leaks. I am big on using things up and so you can really put anything in this salad, if you don’t feel like steaming the veggies then do them raw & thinly sliced. I do like the crunch of fresh cos lettuce instead of spinach sometimes too.
½ cup of Lime Juice
¼ cup Soy sauce
4 tablespoons sesame oil
2 tablespoons maple syrup
1 small shallot finely chopped
Pinch of sea salt and freshly ground pepper
Top tip: Adzuki beans are not hard to come buy but they certainly aren’t stocked our highland groceries stores, buy them dried, they are cheaper and soak the night before when you need them.
1 cup of cooked adzuki beans (⅓ cup dried)
1-2 sliced roasted red pepper from a jar
Lightly Steam the following (you can play around with the veggies, this salad is great for using things up)
Large handful of purple sprouting broccoli or half a head of broccoli cut, sugar snap peas, baby corn
200 grams of spinach (after steaming squeeze out the liquid and chop to make tossing it into the salad easier)
200 grams of vermicelli rice noodles (cook and then run under cold water and leave to drain well – some rice noodles and very long so sometimes I will cut them with scissors to make them easier to mix in)
Mix all your salad ingredients in a big serving bowl and then toss in the dressing but don’t let it sit dressed for too long before serving.
Depending on how you are serving this you could break the fish up and scatter on top of the salad or serve it on a separate dish.
Tablespoon each of toasted black onion seeds and sesame seeds
Finely chopped spring onions