Couscous Salad

Ingredients:

2 cups        Couscous
2 cups        Hot Broth
3 no           Japanese Cucumber
1 pkt          Cherry Tomatoes
1 pkt          Apple Mints
1 pkt          Parsley
1/2 no        Lemon Juice
1 no           Lemon Rind
Extra Virgin Olive Oil
Salt & Pepper

西兰花土豆沙拉芥末蛋黄酱Broccoli Potatoes Salad With Wasabi Mayo Sauce

Ingredients:
Boiled Potatoes
Boiled Broccoli
Chopped Celery
Chopped Onion

Wasabi Mayo Sauce:
Wasabi
Mayonnaise
Extra Virgin Olive Oil
Salt
Black Pepper Powder

芥末酱沙拉Mixed Salad With Dijon Mustard Dressing

Ingredients:
Mixed Salad
Hard Boil Egg
Dry Cranberry

Dressing Ingredients:
Extra Virgin Olive Oil
Honey
Dijon Mustard
Salt
Black Pepper Powder

黃金泡菜

Ingredients:
1 no          Whole Cabbage
2 tbsp        Salt
Don't wash the cabbage. Use hand to break the cabbage into pieces.
Sprinkle salt and well mix.
Let sit aside for 1 hour.
Drain away the water.
Paste:
250 g          Cooked Carrot
  2 no         Red Chili
 12 cloves     Garlic
  4 pc         Fermented Bean Curd
 50 g          Sugar
100 cc         Drinking Water
  1 no         Lemon Juice
Blend all the paste ingredients and well mix with the cabbage.
Store in a air-tight jar and keep in the fridge at least 24 hours before serving.

通心粉罗勒酱Pesto Salad Pasta

Ingredients:

Cooked Pasta
Mixed Salad

Sauce:
Pesto Sauce
Greek Yogurt
Mayonnaise
Milk
Salt
Black Pepper

土豆鸡蛋沙拉Potatoes Egg Salad

Ingredients:
Potatoes
Eggs
Cucumber or Celery
Onion
Parsley
Garlic
Salt
Mustard
Pepper
Greek Yogurt
Mayonnaise. 

黄油香菜碎土豆Butter & Parsley Smashed New Potatoes

蘑菇色拉Mushroom Salad

日本黄瓜沙拉Japanese Cucumber Salad

蕃茄莎莎Tomato Salsa

西葫芦蘑菇米饭色拉Zucchini and Mushroom Rice Salad

什菜沙律奶油干酪Mixed Salad With Cream Cheese Sauce

鸡沙拉Chicken Salad

金枪鱼米饭沙拉Tuna Rice Salad

Ingredients:
2 bowls              Cooked Rice
2 cans                Tuna In Water
2 pc                    Chopped Celery or Boiled Asparagus, cut in 1 cm long
1 pkt                  Cherry Tomato, cut into half
2 stalks               Chopped Spring Onion
1/2 no                Chopped Yellow Onion(Medium Size)
Sauce:
1/2 no                Lemon Juice
    1 tbsp             Dijon Mustard
     2 tbsp            Mayonnaise
Extra Virgin Olive Oil
Salt
Black Pepper Powder

生菜色拉和日本芝麻酱Mix Salad with Japanese Sesame Sauce

Ingredients:
    1 box       Salad - Green & Purple Salad
1/2 pkt         Baby Carrot
    3 nos      Japanese Cucumber
    1 box       Mixed Cherry Tomatoes - Red & Yellow
    1 box       Red Baby Radish
    1 pc         Fennel
    2 nos       Hard Boiled Egg
   2 cups     Croutons
 Japanese Sesame Sauce

土豆沙拉 Potatoes Salad

 Ingredients:

   1 kg       Washed Potatoes, peeled & cut into chunk size
1/4 cup      Mayonnaise
   1 tbsp    Yellow Mustard
   2 tbsp    Extra Virgin Olive Oil
1/2 cup     Red Onion, finely chopped
1/3 cup     Chopped Chinese Parsley
   Salt and freshly ground black pepper, to taste

Method:

1)  Put potatoes into large pot then cover with 1 1/2 inches of water.
2)  Season with salt, bring water to a boil then reduce to a low simmer.
3)  Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
4)  While cook potatoes, prepare the sauce.
5)  Once potatoes cooked add into ice water.
6)  Let it cooled, drain it and well mix with chopped onion, chopped parsley, mayonnaise, yellow mustard,  E.V.O.O, salt & ground black pepper.
7)  Gently stir to combine. (Try not to mash the potatoes).
8)  Refrigerate at least 30 minutes before serving.

日本黄瓜沙拉Japanese Cucumber Salad

Ingredients:
2 tbsp          Sesame Oil
1 tbsp          Soy Sauce
1/2 tbsp       Chinese Rice Wine
1 tsp             Worcestershire Sauce
2 no              Small Bird chili, finely chopped
1 tbsp           Chopped Parsley
3 no             Japanese Cucumbers, chopped
 Method:
1)  Wash, pat dry &n cut the cucumber than soak the cucumbers in iced water for 10 minutes to crispy them up. Set aside.
2)  In a bowl, mix the sesame oil, soy sauce, Chinese rice wine, Worcestershire sauce and chilies.
3)  Well mix the cucumbers and the sauce mixture.
 4)  Cover with cling wrap and chill it in the fridge for a minimum of 2 hours.
5)  Serve as an appetizer or even as a vegetable dish.

鳄梨，黄瓜和丹麦奶酪沙拉Avocado, Cucumber and Danish Cheese Salad

Ingredients:
3 no           Avocados, diced medium
2 no           Japanese Cucumber, peeled and diced medium
1/4 pkt       Baby Carrot, sliced thin
1/2 no        Medium Onion, diced small
4 tbsp        Fresh Cilantro, chopped
1 cup         Danish Cheese, diced medium
Sauce:
1/2 no        Lemon Juice
1/4 cup      Extra Virgin Olive Oil
1 tbsp        Dijon Mustard
2 tbsp       Mayonnaise
salt
Fresh Black Pepper

Method:
1)  Toss all ingredients with the sauce mixture in a bowl.
2)  Keep in refrigerator for at least 2 hours before serve.

金枪鱼通心粉沙拉Tuna Macaroni Salad

Ingredients:
  1 pkt                Elbow Pasta
    3 no                 Japanese Cucumber
2/3 cup               Mayonnaise
1/2 tsp                Salt
1/2 tsp                Black Pepper
    1 cans             Tuna, drained
    4 stalks           Green Onions, chopped
250 g                   Cherry Tomatoes, halved
Method:
1)  Cook the pasta as directed on the package and drain well.
2)  Peel the cucumber and cut in cube.
3)  Mix all the above ingredients in a large bowl and chill at least 3 hours.

芒果，黄瓜和酸奶酱Mango & Cucumber Raita

Ingredients:
1/2 cup        Seedless Cucumber, diced
1/2 cup         Diced Fresh Mango
1/2 cup         Greek Plain Yogurt
    1 tsp           Cumin
    1 tsp            Salt
1/2 tsp            Black Pepper
     1 tbsp         Mango Chutney
juice of 1 lemon or lime
Method:
1)  Mix all ingredients in a medium bowl.
2)  Taste for seasoning.
3)  Chill until ready to serve.