I don’t even think there is enough words in the english language to express the love and obsession I have for salads. A salad that’s full of healthy, fresh ingredients, that not only satisfies the tastebuds but fills you up and gives you energy - SIGN ME UP!
I’ve always felt a little weird about sharing my salad ‘recipes’ though; I think my brain doesn’t agree its a recipe because it’s so simple and just random things thrown in a bowl together, but now that I say that out loud, I see that I was being silly because these salad recipes are too good not to share.
I have a few go to salads lately, including this super easy, super tasty asian inspired crispy tofu and pickled ginger salad. I’ve become obsessed with the convenience of pre-shredded/julienned (matchsticks) vegetables because they make salads like these so easy to make. If you’re not a fan of pre-packeted vegetables (which I totally understand) but you want to have the convenience of being able to whip up a salad like this in no time, I recommend prepping a large amount of whatever vegetables you want at that start of the week so you’ve got them ready to go in the fridge every time you make a new salad - aka, everyday, sometimes twice a day in my house.
There is something so fun about rolling up delicious, healthy ingredients to make a flavour packed roll. I have a real obsession with rice paper rolls, but one day I thought to myself ‘what else can I use instead of rice paper?’. This thought combined with an old favourite of mine – ginger chicken mince – made this creation.
I have always loved miso soup but only recently started cooking with miso paste in different ways. One of the first things I tried was a miso glazed chicken which was super delicious. The second was a miso flavoured ramen, also delish. As amazing as these were on their own, joining these two creations together was pure tasty genius. You can thank me later.
Ramen is one of my favorite dishes but I had never tried to make it because I thought it would be really hard. Oh how I was wrong! This dish was so easy to make and the flavors were all spot on. I used my cast iron pot and the oven to slow cook this, however, you can use a slow cooker if you have one – simply cook on low for the required time.
This creation was a last-minute idea my partner and I had one night when we got chicken thighs out of the freezer for dinner with no idea of what to actually make. We absolutely love Asian cuisine so we got a bit creative with this one and basically just threw together all our favorite flavors and (in my opinion) struck absolute gold!