Cook broccoli florets in salted boiling water, shock with cold water to stop the cooking, then drizzle with miso mayo dressing. A great appetizer or side salad.
Cook time: 2 minutes
Servings: 4 people
Broccoli salad with miso mayo dressing
Vegetable salad
Cucumber and wood ears salad
Spicy, salty, sour and sweet, enjoy this wood ears and cucumber salad as a side dish or a starter course.
Cook time: 5 minutes
Servings: 4 people
Crispy fried potatoes, ham, tomatoes and feta salad
Rösti (Swiss-style fried grated potatoes) serves as the base and carb component of a salad. No tossing is required. Simply top the rosti with tomatoes, feta and smoky ham, drizzle in vinaigrette (or serve on the side), garnish with parsley and you have a tasty and filling meal.
Cook time: 20 minutes
Servings: 2 people
Popcorn chicken and vegetable salad
Cubed chicken fillets are cooked Japanese katsu-style, combined with lettuce, cherry tomatoes, kiwi and mangoes, then drizzled with spicy ranch dressing.
Cook time: 15 minutes
Servings: 4 people
Salted quail eggs and vegetable salad
For ovo-vegetarians, a bowl of this salad is substantial enough for a filling meal. For omnivores, enjoy it as a side dish to go with grilled or fried meat or fish. We had the salted quail eggs and vegetables salad with fried tilapia and talakitok (trevally) steaks.
Cook time: 0 minutes
Servings: 4 people