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SALAD FOR YOUR FAMILY BY ANNCOO JOURNAL
BY ANN LOW
by Ann Low
about 300g cabbage
1 stick carrot
1 red apple
lemon juice to taste
mayonnaise to taste
Toss well with chopped coriander leaves and 1 – 3 tablespoons
of lemon juice.
Add mayonnaise to taste, mix well to combine and serve
by Ann Low
3 Japanese cucumbers + 1tsp salt
2 tsp white vinegar
2 tsp sugar
½ tsp salt
1.5 tsp light soy sauce
2 tsp sesame oil
2 red chillies, cut finely
1 tbsp chopped garlic
1 tbsp coriander leaves, cut finely
Rinse cucumbers and pat dry with kitchen towel. Cut off the tips on each side and gently smash
the cucumber with cleaver until the cucumber splits. Remove the seeds and cut cucumber into
bite size pieces.
Place cut cucumbers into a large bowl with 1 tsp of salt for 15 minus. Drain cucumber juice.
In another bowl, Mix the dressing together and stir until sugar dissolved and pour on to the
cucumbers and toss well. You may adjust the dressing according to your taste. Serve
immediately or marinate the cucumber salad in the refrigerator for 30-60 minutes.
FRUIT & SALADS tips on each side and gently smash
by Ann Low
150-200g Chicken breast or thigh,
skinless and boneless
100g Mixed salad, roughly shredded
10g Cherry tomatoes, cut to half or
50ml Extra virgin olive oil or slightly
2-3 Limes - juice or add to taste
a dash of black pepper or mixed herbs
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked.
Leave to cool and cut into cubes, set aside.
Cut avocados into cubes.
Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad
into two serving bowls.
Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
Drizzle mayonaise and a dash of black pepper over salad and serve.