Read in Chinese (Simplified) 版
- It’s salty, not sweet. Although I love desserts, generally I prefer salty foods to sweet ones. Take buns for example, I prefer salty ones like vegetable buns. Another example, tau sar piah, I usually go for the salty version, not the sweet one.
- It can be topped on millet rice or soba noodles. When I have not much time for meal preparation, this would easily make a simple one.
- The dressing is easy to make.
Sesame oil 5 tbsp
Organic Soy Sauce 12 tbsp
Mirin 5 tbsp
Agave Nectar 5 tbsp
Lemon Juice 2 tbsp
I think the dressing goes well with the following:
Lettuce (I prefer Romaine Lettuce/ Cos Lettuce)
Left over carrot pulp from my morning juice
I almost always use cabbage, doumiao, cherry tomatoes and alfafa, because these are the most easily available ones, they are the ‘regulars’ in my fridge. I like to cut my vege into small pieces. Cabbage will have to be chopped finely, carrots will have to be shredded (but now I use my carrot pulp, so I don’t shred carrots anymore). Even for cherry tomatoes, I usually cut them into four. As for doumiao, in restaurants, usually they are not cut, this makes for better presentation, and it would appear that it’s a generous portion! But at home, I chop it up. It might be just be a personal preference, I tend to prefer food made into smaller pieces, but really, I think size does matter in food preparation, especially salads, which calls for thorough chewing, finely chopped vege makes a salad so much more yummy.
After pouring the dressing, add:
Pine nuts (I love pine nuts and I think they are indispensable in this salad, but they turn rancid very fast, so remember to store them in the fridge)
Nutritional yeast or ‘3 treasure powder’ (which consists of wheat germ, lecithin and brewer’s yeast flakes, available in most organic shops)
Actually I learnt this dressing from a food stall in Meidiya. One of the cooks happened to be vegetarian too, so I felt at ease buying from him. (Sometimes non-vegetarian cooks might give me stuff that I don’t eat, like onion/ garlic.) I was still very new at making salads then, and was looking for salty salad dressings. I wondered why the dressings that I came across were either sweet ones or nut based. So when I tried their salad, I thought, wow, this is what my taste buds have been yearning for! Although the dressing I’ve come up with isn’t quite the same as theirs, but it’s comparable =)
This salad goes well with soba (just top it on soba and it becomes soba salad!), or with millet rice. I’ve heard that millet rice need not be pre-soaked, but I usually do so unless I don’t have the time. The ratio of water to millet is 1:1.
This is my half eaten millet salad:
The dressing recipe above is a little voluminous. I use this dressing pretty frequently, so I usually make more of it. I’ll use about 2 or 3 tbsp for a typical serving for myself (1 big bowl, if you’re not a salad fan like me, then perhaps 1 tbsp would be more than enough), with millet rice or soba salad, I’ll use about 5 or 6 tbsp. Not too much, unless you want to end up with salty soup noodles…
If you don’t think it troublesome, you might want to add some finely shredded ginger, it would taste nicer, and also would be less ‘cooling’, that is, if you think salads are ‘cooling’…