Crunchy Keralan Salad Food

CRUNCHY KERALAN SALAD

Steps:

• If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
• Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
• DRESSING:.
• Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size.
• SERVE:.
• Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread.

CRUNCHY ASIAN CHICKEN SALAD

Steps:

• Cook chicken tenders according to package directions. Meanwhile, whisk together mayonnaise, honey, vinegar, mustard and sesame oil., To serve, place romaine and coleslaw mixes in a large bowl; toss with dressing. Divide among four plates. Cut chicken into bite-sized pieces; place over salads. Sprinkle with noodles and almonds.