Asian Vegetables Salad with Orange Mustard Dressing

Asian Vegetables Salad with Orange Mustard Dressing is a lighter version of some indonesian salads, dressed with a lighter citrusy dressing with the goodness of crunchy veggies and greens.

This got invented on one of the clean the fridge days. With lots of asian veggies in hand, i wanted to make a lighter salad, not loaded with too spicy and sweet peanut dressings, but just like a grilled veggies and chicken kinda salad. 

Through the days of eating salad, G has realised he prefers citrus dressings if the veggies are not raw or for that matter even if the chicken is grilled, a light citrus dressing acts for a good balance. You can play with the veggies combination, add some, remove some. Just remember the 3 main factors for a salad, crunch, sourness, and balance. Only then you would continue loving salads as a meal.

Ingredients

  • handful of purple cabbage, shredded
  • 3/4 cup of zucchini, cubed
  • 1/2 cup of red and yellow peppers, cubed
  • 1 head of bok choy, leaves separated
  • 2 stems of onion greens, slit lengthwise, and cut in 1 inch strips
  • 1 chicken breast, thawed
 

Ingredients for Dressing

  • Juice of half an orange
  • 1 tsp honey mustard sauce
  • 1 tsp olive oil
  • salt and pepper

Directions

  1. Wash all the vegetables individually. Blanch all the salad ingredients or stir fry in a hot pan, for max a minute.
  2. I stir fry the veggies from hardest to softest in order, and finish in a minute. Like here, purple cabbage, then bok choy, then zucchini, and then peppers, all done in high heat for a minute. 
  3. Marinate the chicken in oil salt and pepper, add a little balsamic vinegar if u like glazed chicken. 
  4. Grill the chicken on a hot grill pan, 4 mins on each side, and then let it cool, and shred in long strips. 
  5. Mix the chicken and veggies in a mixing bowl when cool.
  6. Mix all the dressing ingredients in a small jar, and shake vigorously to mix well. 
  7. Drizzle the dressing just before serving. And enjoy. 

Notes

  • To blanch: add the vegetable briefly in the boiling water for 1/2 a minute, then instantly transfer to cold water. This leaves the vegetables nicely crisp and neither too firm or limp. Drain before using. 
  • I dont like the veggies raw, so i always blanch or stir fry, you can try having it raw, to retain he goodness of the veggies completely. 
  • Add some stir fried tofu and boiled eggs for vegetarian substitute.