Welcome to “Kitchen Twists with RUBY”
ThIs videos are dedicated to my lovely daughter RUBY. Spending this time with her and creating this video while she runs around the house. Also when she does all her drama to take attention from me.
All I am doing are just creating some “Bartender’s Series #HouseLockDown” videos to showcase innovative food and drink recipes during this #StayhomeStaysafe period.
This time myself and RUBY plan to cook something different and healthy, so we end up looking for a salad recipe. It’s a healthy salad with a THAI dressing. Name of that salad is “Chopped Thai Salad”.
Salad dressing is a mix of oil, garlic, soy sauce, vinegar, water, honey, sesame oil, lemongrass paste, lime juice and pepper.
It was such a amazing experience making this kind of twisted salad with Thai style dressing, specially when very few people know about it.
Ingredients
For salad
Carrot- Julienne – 1
Broccoli – half
Baby Corn- Slices- 6
Bell Pepper- Different colors: ½ Yellow, ½ Green
Bok Choi- 3
Green Oak Lettuce- ½ packet
Cherry Tomato- Slice- 15
For dressing
Canola Oil or Olive Oil- ⅓ cup
Garlic cloves, peeled- 3
Low sodium soy sauce- 3 tbsp
Water- 2 tbsp
White distilled Vinegar- 2 tbsp
Honey- 2 tbsp
Sesame Oil- 1 tbsp
Lemongrass paste (ginger would also work)- 1 tbsp
Lime juice (a squeeze)
Black Pepper- a pinch
Method
1. In a food processor, puree all the dressing ingredients and then transfer the mixture to a bowl.
2. Saute carrot, baby corn and broccoli with a bit of olive oil.
3. Slice all vegetables into thin strips.
4. Put the salad ingredients in a bowl along with vegetables and cashew and toss well. Add the dressing and toss a few times and serve.
Stay tuned for next chapter of “Kitchen Twist with RUBY” where “Bartender’s Series #HouseLockDown” take turn again.
Also if you like this video then please Like, Share and Subscribe on this channel so it will motivate me to do more creative things like this.
#StayHomeStaySafe
#HouseLockDownSeries