Tag Archives: salad

Asian Crunchy Wombok Salad


I am a big fan of Wombok, also known as Chinese Cabbage. It has a mild & sweet flavour, and it takes up all the flavour from cooking and from dressings, which is what I love about it! At home we always cook it in stir-fry with ginger or a meat dish. In Korea, it is most popular as Kimchi which is pickled wombok.

This Wombok Salad (Vietnam origin im guessing) is my favourite Wombok recipe in summer time. It’s got massive flavours, and GOD, the crunchiness from all the ingredients is heaven – Especially the noodles and peanuts !

Give this recipe a try. It’s flavoursome, simple, healthy, packed with fresh ingredients, and can be prepared ahead of time.

Crunchy Asian Salad 

Serve 6


  • 1/2 small Chinese cabbage (wombok) shredded
  • 1 large carrot peeled, sliced thinly into batons
  • 1 red capsicum seeded, thinly sliced
  • 1 cup coriander leaves
  • 1/2 cup mint leaves torn
  • 1/2 cup toasted peanuts chopped
  • 100 g pkt fried crunchy noodles
    I added 250g sliced mushrooms and pan-fried tofu, because I don’t eat meat, and needed some protein and extra flavour.
    However, you can serve it with any chicken/ pork. Coconut chicken and pork belly is a popular combination!


  • finely grated rind and juice of 1 lime
  • 1 tbsp fish sauce
  • 1 fresh long red chilli deseeded, finely chopped
  • 2 tsp brown sugar
  • 1 garlic clove crushed
  • 2-3 tsp sesame oil


  1. Place all salad ingredients in a large mixing bowl.
  2. Dressing: In a jug, whisk together all ingredients.
  3. Pour over salad just before serving and toss well to coat.







Couscous salad


It’s very warm in Melbourne today, a top of 31 degrees, and the cooler has decided to stop working at home.

When I was about (to put myself in the fridge…) to grab some cold milk and breakfast cereal for lunch to kill heat, I saw a cucumber and a tub of greek yoghurt lying in fridge. So then, I changed my mind, and decided to be good, be less boring, and make a couscous salad instead.

This  is a REALLY simple, refreshing yet creamy salad, and I love the sweet  and sour kick from the cranberries and greek yoghurt dressing. Cucumber gave it a really nice crunch and I really enjoyed this for lunch today.

In fact, I made so much that I can pack it for a healthy lunch tomorrow too! So here is the recipe.

What you need to serve 6:

3/4 cup yoghurt
1 garlic clove
1 tbsp lemon juice
1 1/2 cup couscous
1/3 cup cranberries
1 continental cucumber, halved and sliced
1/2 cup chopped parsley
1/4 cup chopped mint, plus extra to serve
1/3 cup extra virgin olive oil


How to:

1. Combine yoghurt, garlic, and lemon juice in small bowl
2. Stir couscous and 1 1/2 cup boiling water (1:1 ratio).
3. Cover it and let it stand for 3 mins. Fluff it with a fork and stand for another 3 mins. Fluff again. Let cool for 10 minutes.20140401-144306.jpg

4. Add the cranberries, cucumber, herbs and oil into couscous.
5. Top with mint and drizzle with yoghurt mixture.


I served mine with smoked salmon which is really nice because it gave the dish a bit of saltiness, and you don’t need to cook it either! However, you can choose to serve it with chicken as well.

Any leftover keep in fridge and have again the next day. I recommend you to drizzle yoghurt on plates individually, so it’s nicer when you serve on plate, and less messy when you store the left over.

This recipe is has no added salt (low sodium) and is excellent for those that need to watch salt intake. Just be careful what you are serving this salad with (smoked salmon is very high in sodium).









Kale & chickpea salad


Need some inspiration on your salad? Want to break through from  an ordinary trio combo in garden salad?  Try this Kale and Chickpea salad. It’s yummo !

What’s with the Kale Hype?
Kale is a dark green veggie packed with nutrients. 1 cup of kales has the amount of Vitamin A and C to meet your daily requirement. It also has lots and lots of flavanoids (antioxidant) and vitamin K (vitamin that plays an important role in blood clotting and bone health). With so much nutritional benefits, no wonder everyone is onto kale chips and pinning kale recipes everywhere. This is a recipe that I spotted on Pinterest.

What you need:

For the Roasted Chickpeas
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

    I added in a tsp of sugar to make it brown and crisp more

For the Salad

  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
  • 1/2 cup shaved Parmigiano-Regianno

20140328-164357.jpgBefore Parmigiano-Regianno

How to:

  1. Preheat oven to 180° F. Line a baking sheet with aluminum foil.
  2. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
  3. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

The Verdict
It’s a very refreshing salad – the lemony taste stands out. I reduced the oil for the salad –  only used 1-2 tbsp, as I like less oil in salad, and it taste good still! Chickpeas were nice but not as crispy as I thought it’d be – I’d suggest that you have a try of them and let it cool before adding into your kale leaves.

I think this salad will go well with any other leaves like your mesclun or spinach or rocket leaves. So no worries if you can’t get baby kale 🙂