Monday, February 1, 2010

Red White and Green Salad

I bought a hicama from Chinatown the other day and want to make it into salad. So I learnt from Chef Neda about dicing them and put on a dish to make it look pretty. I love playing with colors as well, so I used Sugar Peas, Mint Leaves and Red Bell Peppers as the main ingredients. Dressing is very simple, just fish sauce, garlic salt and some apple cider vinegar (or lemon juice).


Hicama - 1 to 1.5 cup
Red Bell Pepper - 1/2 cup
Sugar Peas - 1/3
Fresh Mint leaves - 2 Tablespoon
Minced Shallot - 1 whole


1 Tablespoon  Fish sauce
2 Tablespoon Apple Cider Vinegar or Lemon juice
1 Teaspoon Garlic Salt
1 to 2 Tablespoon Olive Oil

Tips: Remember that you can change the amount of the ingredients to suit you taste.

"Selamat Mencuba"

No comments: