Crunchy Nut Salad
Light, refreshing and with a bit of crunch in every forkful — this salad comes together quickly and works as a side or a light meal on its own. We finish ours with Tai Sun Deluxe Mix, part of the Tai Sun range we distribute across the Maldives. A handful adds variety, texture and flavour without any extra work. Serving Size: 1 to 2 people
Ingredients List
- 1 cup mixed baby leaves
- 1/3 cup thinly sliced red cabbage (cut into 1 ½ inch pieces)
- 1/3 cup thinly sliced carrot strips (cut into 1 ½ inch pieces)
- ¼ cup thinly sliced green bell pepper (cut into 1 ½ inch pieces)
- For the dressing
- 1 ½ tbsp extra virgin olive oil
- 1 tsp white vinegar
- 1 tbsp honey
- ¼ tsp salt
- 1/8 tsp ground black pepper
Step-by-Step Method
- 1
Finely chop 1 packet Tai Sun Deluxe Mix (40g) using a knife, or pulse it once in a blender or grinder. Set aside.
- 2
In a small bowl, add 1½ tbsp extra virgin olive oil, 1 tsp white vinegar, 1 tbsp honey, ¼ tsp salt, and 1/8 tsp ground black pepper. Mix well using a spoon and set aside.
- 3
Wash 1 cup mixed baby leaves, drain and pat them dry. Into a large bowl, add the mixed baby leaves, 1/3 cup thinly sliced red cabbage, 1/3 cup thinly sliced carrot strips, and ¼ cup thinly sliced green bell pepper. Sprinkle the chopped deluxe mix on top and toss everything together using a fork or your hands.
- 4
Pour over the dressing and give it a final gentle mix until everything is well coated. Serve immediately for a fresh, crunchy salad.
