Thai Vegetarian Salad dressing Recipe

Stored in a sealed container in the fridge it will last up 5 days.

Ingredients

• 6 tbsp sesame oil
• 1 tbsp hot sesame oil
• ¾ cup rice vinegar
• 1 tbsp curry powder
• 1 tbsp teriyaki sauce
• 1 tbsp sugar
• ½ small chile pepper, seeded and minced
• Salt and freshly ground black pepper

1. In a medium bowl, add sesame oil, hot sesame oil, vinegar, curry powder, teriyaki sauce, sugar, and chile pepper together with a whisk. Season with salt and pepper. Serve.

Makes 1 ½ cups

Watercress and Apple Salad

Stored in an airtight container in the fridge, this salad will keep for up to 2 days. You can place it in the fridge with the dressing on, because the leaves are sturdy they won’t get soggy and the apple won’t discolour, as the vinegar in the dressing will keep it white.

Ingredients

• 1 bunch watercress
• ¼ cup coarsely lemon balm leaves, chopped
• 1½ Belgian Endive, thinly sliced
• 1 Royal gala or any other eating apple, peeled, cored and sliced   
     thinly.
• ½ cup Watercress and Apple Salad Vinaigrette

1. In a medium sized bowl, place leaves from watercress, chopped lemon balm or mint, if using, Belgian endive and apple slices. Toss together.
2. Drizzle on vinaigrette and toss again. Divide salad onto individual salad bowls and serve.

Serves 4

Watercress and Apple Salad Vinaigrette

You can place it in the fridge with the dressing on, because the leaves are sturdy they won’t get soggy and the apple won’t discolour, as the vinegar in the dressing will keep it white.

Ingredients

• ⅛ cup chopped shallots
• 1 tbsp cider vinegar
• ½ tbsp lemon juice
• ½ tbsp Dijon mustard
• ¼ cup olive oil
• Salt and freshly ground pepper

1. In a medium sized bowl put shallots, vinegar, lemon juice and mustard. Whisk together. Once well combined slowly whisk in oil and season with salt and pepper.

Makes ½ cup