Whether you share an apartment with roomies, or live in your own house with friends coming over for brunch Sunday morning looking for something to eat, this Hot and Sour Shredded Salad is a quick and easy recipe to win over any guest you have. Seriously, any guest. Whether vegan, vegetarian, pescatarian, paleo, primal or (more likely) omnivore. This salad accommodates everybody. No-brainer.
To make this recipe happen all you’ll need is some select ingredients, about 10 minutes in the kitchen, and some special people you want to share it with. You see, it’s fun to serve a salad that has some kick. Spiciness in a salad is something unexpected. You expect freshness, crunchiness, lightness from a salad, not certainly pungency.
But there you have it, a hot and sour salad. Bliss.
It can be paired with almost any food. A beef stew if you want to take the paleo road. Some rice or pasta if you’re vegan. Or both if you’re an omnivore, but then you’re probably going to overeat, something I don’t want to push.
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Adapted from Nigella Kitchen: Recipes from the Heart of the Home
Dress the salad at the very last minute, as the vegetables should retain their crunchiness. The chilies must be spicy but not overwhelming, otherwise they will cover all other flavors.
3 carrots, peeled and cut into matchsticks
4 scallions, cut into matchsticks
1 long red chili, seeds removed and cut into matchsticks
1 long green chili, seeds removed and cut into matchsticks
handful of fresh cilantro, finely chopped
juice of ½ lime (or lemon)
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon honey (if paleo) or caster sugar (if vegan)
Combine all the julienned vegetables and the chopped cilantro in a large bowl.
For the dressing, mix the lime juice, rice vinegar, olive oil and honey/sugar in a small bowl.
Dress the vegetables right before serving and mix well.
One serving yields 87 calories, 3.5 grams of fat, 13.5 grams of carbs and 1 gram of fat.