Serves 2 as a main, 4 as a side
This field greens salad brings a vibrant balance of flavours, combining tender leaves with a gentle kick of spicy habanero. Fresh mint and cilantro add a bright, refreshing note, while a hint of oyster sauce creates a savoury depth that ties everything together. Light yet bold, it’s a refreshing side that wakes up the palate with every bite.
Ingredients:
Dressing:
- ¼ habanero pepper, minced fine
- 1 garlic clove, minced fine
- 1/8 tsp salt
- 1 Tbsp sesame oil
- 2 tsp sugar
- Juice from 1 lime
- 2 Tbsp oyster sauce
Salad:
- 2 cups field greens
- 12 cherry tomatoes, halved
- ¼ red onion, sliced thin
- 4-inch piece of English cucumber, seeded and sliced
- 1/8 cup fresh mint leaves, chopped fine
- 1/8 cup fresh cilantro leaves, chopped fine
- 1 medium carrot, peeled and shredded
- ¼ sweet pepper, sliced
- 1 green onion, sliced thinly
- 2 Tbsp chopped peanuts
Directions:
- Add all dressing ingredients in a jar, screw on lid tightly and shake until combined. Set aside.
- Toss all salad ingredients together, then sprinkle the chopped peanuts over top. Drizzle with dressing.
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