Many times we happen to get bored with same old salad combos. Esp what dressings to make is a challenge each time. So here’s an Asian flavours inspired salad which is very refreshing & light yet flavourful. Lot of vegetables & colour pigments, loaded with anti oxidants.

Ingredients (2 small portions):

• Fresh Water Chestnuts (Singhada)-  6-7
• Capsicum ½ big  or 1 small ( julienned / vertically cut)
• Tomato 1 medium ( julienned/ vertically cut)
• Spring Onion 1 stalk (medium chopped)
• Cucumber 1 small (julienned/ vertically cut)
• Peppers (optional- we haven’t added)

Dressing:

• Dark Soya Sauce 3-4 tsp
• Honey 1 tsp
• Roasted White Sesame seeds 1 tsp
• Red Chilli powder- as reqd
• Lemon Juice 1-2 tsp
• Salt- to taste
• Spring onion greens- garnish

Method:

• Peel & cut the chestnuts into slices/ pieces.
• Mix all the vegetables & chestnuts in a salad bowl.
• Mix the ingredients of dressing in another bowl.
• About 5 minutes before serving add the dressing to vegetables & toss it.
• Serve garnished with spring onions & sesame seeds.

Tips:

• If you don’t like raw/fresh chestnuts, use roasted ones.
• You may vary the vegetables to your liking but keep Asian ones not other continental.
• You can prepare the dressing & store in a glass bottle/jar for 5-7 days in refrigerator.
• Crushed garlic/ crushed ginger can be added to dressing
• For protein, you may add boiled soyabean/ edamamme (tender soyabeans) / tofu.
• Chilled chestnuts make for a better texture/feel.