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.
350-400g bag of shredded mixed vegetables (cabbage, carrot, spinach, kale, beetroot, daikon etc)
Handful of rocket (if not already in salad mix)
Pickled ginger (as much as you like, I use heaps because I am ginger obsessed but you might not want as much as I do)
Fresh mint, 10-15 leaves, roughly chopped
Fresh basil, 10 leaves, roughly chopped
450g packet of firm tofu
4 tablespoons of tamari
1 teaspoon of sesame oil
2-3 tablespoons of grated ginger
Cut tofu into 2-3cm cubes and marinate in tamari and sesame oil
Heat coconut oil in a pan on a medium-high heat and fry tofu in batches until crispy (around 10 minutes in total - allow each side of the cube to cook for a few minutes to let it get super crispy) without tipping the marinade into the pan as this becomes the dressing later
Meanwhile, add salad ingredients to a bowl and roughly toss
Once the tofu is cooked, allow to cool on some paper towel then add to the salad
With your pan still hot but the heat off, tip the marinade, grated ginger and a little extra coconut or olive oil and heat for a minute, then pour over the salad and mix everything together.
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Always keep finding your happy ♡