Recipes

Instructions

Step 1: Preparing the Vegetables

• Thinly slice the sugar snap peas lengthwise to create delicate strips.
• Slice the pak choy into bite-sized pieces. If using baby pak choy, you can leave them halved or quartered.
• Thinly slice the red chilli. Adjust the quantity according to your heat preference. Remove the seeds if you prefer a milder flavour.
• Trim the enoki mushrooms, removing the tough ends.
• Slice the baby corn widthwise for better texture
• Rinse the bean sprouts under cold water and drain thoroughly.

Step 2: Cooking the Mushrooms

Heat a small amount of olive oil in a pan over medium heat. Add the enoki mushrooms and cook for about 2-3 minutes, stirring frequently, until they are just tender. Season with a pinch of salt and set aside.

Step 3: Making the Turmeric Dressing

• In a small bowl or a jar with a lid, combine the extra virgin olive oil, lime juice, rice vinegar, soy sauce, honey (or maple syrup), ground turmeric, grated ginger, and minced garlic.
• Whisk the ingredients together until well combined. If using a jar, simply shake it vigorously. Season with salt and pepper to taste.

Step 4: Assembling the Salad

• In a large salad bowl, combine the thinly sliced sugar snap peas, sliced pak choy, sliced chilli, bean sprouts, cooked enoki mushrooms, and baby corn.
• Drizzle the turmeric dressing over the salad. Toss gently to ensure all the ingredients are well coated with the dressing.
• Sprinkle the chopped roasted peanuts over the salad for a nice crunch.
• Garnish with the fresh Thai basil leaves, tearing them slightly to release their aroma.
• Serve the salad with lime wedges on the side for an extra burst of freshness.

Step 5: Enjoying the Salad

• Transfer the salad to a serving dish or individual bowls. The vibrant colours of the vegetables and the golden hue of the turmeric dressing make this salad as visually appealing as it is delicious.
• Before serving, give the salad a quick taste. Adjust the seasoning if necessary, adding more lime juice, salt, or pepper to suit your preference.
• Serve immediately to enjoy the freshest flavours. This salad is perfect as a light lunch or a side dish to complement your main course.

Tips and Variations

• Protein Boost: For a more substantial meal, consider adding some grilled chicken, tofu, or shrimp to the salad.
• Nutritional Yeast: For an extra layer of flavour, sprinkle some nutritional yeast over the salad before serving.
• Spice Level: Adjust the amount of red chilli to control the heat. If you prefer it spicier, you can add a pinch of chilli flakes to the dressing.
• Extra Veggies: Feel free to add other vegetables you love, like julienned carrots, sliced bell peppers, or shredded cabbage.
• Crunch Factor: Add a handful of crispy fried shallots or toasted sesame seeds for an additional crunch.

Nutritional Information

This salad is not only delicious but also packed with nutrients. The variety of vegetables provides a range of vitamins and minerals, while the turmeric dressing offers anti-inflammatory benefits thanks to the turmeric and ginger. The peanuts add a good source of protein and healthy fats, making this salad a balanced and nutritious choice.

Final Thoughts

There you have it, a vibrant and flavourful Asian Sugar Snap Pea Salad with Turmeric Dressing that’s sure to impress. This salad is all about fresh, crunchy textures and bold, zesty flavours. It’s a great way to enjoy a variety of vegetables in one delightful dish. Perfect for those warm days when you crave something light and refreshing, or as a stunning side dish to share with friends and family.

Remember, cooking is all about having fun and experimenting with flavours. Don’t hesitate to tweak the recipe to suit your taste. Happy cooking!

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