I’m generally not really into gadgets…unless they live in the kitchen. I recently bought a spiralizer and keep finding myself transfixed on watching different vegetables turn into thin noodle-like ribbons when passed through this very simple gadget.
This delicious salad recipe comes from my trusty Hemsley + Hemsley cookbook, although I added in the baby corn, just to give it a little extra crunch. It would probably also work with adding sliced mushrooms or some nuts (pine nuts, almonds or even cashew nuts) just to give it something extra.
It’s light, refreshing and very healthy, as well as being very easy to make. If you’ve got leftover chicken to use up, that would make it even easier to make, or you can even substitute the chicken with sliced seared beef or even some sliced raw tuna, which would go just as well with the Asian flavours.
For the salad:
2-4 chicken thighs, depending on size
2 tbsp black or white sesame seeds
2 cucumbers (or 3 smaller ones)
1 small romaine lettuce, shredded into ribbons
a handful of pak choi leaves, shredded into ribbons
6 pieces of baby corn, sliced lengthways and then in half
3 spring onions, thinly sliced
a handful of fresh coriander, roughly chopped
1 finely chopped red chilli to garnish (optional)
For the dressing:
5 tbsp extra virgin olive oil
2 tbsp toasted sesame oil
3 tbsp lemon juice
2 tsp raw runny honey
1 tsp tamari
1. Roast the chicken at 200˚C for around 25 minutes until cooked.
2. Meanwhile, gently toast the sesame seeds in a dry pan until fragrant and slightly browned (if using white sesame seeds).
3. Use a spiralizer to make the cucumber noodles. If you don’t have a spiralizer, you can use a regular vegetable peeler to slice the cucumbers lengthways into wide ribbons. But really, if you don’t have a spiralizer, you should get one!
4. Prepare the dressing by whisking together all the ingredients in a bowl. Adjust the seasoning to your taste, adding more tamari or honey if necessary.
5. Add the shredded lettuce and pak choi, together with the spring onion and coriander to a large bowl.
6. Once the chicken is cooked, quickly shred it with two forks and set it aside to cool.
7. Add the cucumber noodles and chicken to the other ingredients and mix everything together using your hands.
8. Pour the dressing over and continue to mix well.
9. Sprinkle the toasted sesame seeds and fresh chilli (if using) over the top and serve immediately.