Go fresh for the bevy of seasonal festivities
Woolwich & Wellesley Township's Local Community Newspaper | Elmira, Ontario, Canada
Help
Follow

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

Go fresh for the bevy of seasonal festivities

The time between spring’s arrival and the dog days of summer can be very busy. In fact,  this time of year can actually be busier than Christmas:  showers, anniversaries, barbecues and awards banquets … and the end of school is just around the corner. Yikes. But festivities are a great way to casually get together without much fuss and with a lot of fun.

We make a lot of salad for celebrations big and small. We get lots of special requests for the Asian noodle salad, but we have many other seasonal salads to brighten up the table. Planning this type of party allows you to bring in some traditional flavours and add some more adventurous ingredients.  With the farmers’ market now offering fresh local produce, rhubarb and asparagus are ready to enjoy.

For the more adventurous, here is a salad that is simple and a showstopper for the shrimp lover. The nappa slaw is fabulous on its own as well – simple and fresh is always the way to go. Enjoy.

 

Nappa Slaw with Soba Noodles and Prawns

 

1 pkg soba noodles, cooked

1/3 nappa cabbage, julienned

1/2 carrot

1/4 bell pepper,

1/6 english cucumber

1/4 golden pineapple, diced

6 mint leaves, chopped

1/2 thumb of ginger, finely chopped

4 tbsp sesame oil

5 tbsp rice wine vinegar

1 tbsp black sesame seeds

 

Combine soba noodles, carrot, pepper, cucumber, mint, ginger, diced pineapple, sesame oil, and rice wine vinegar in bowl, mix until evenly coated.

 

Prawns with Coriander and Lime

 

2 tbsp cilantro root, chopped

2 tbsp grated ginger

1 clove of garlic

1 lemongrass (white only), chopped finely

1/2 cup vegetable oil

1 tsp ground coriander

20 large shrimp

1 cup cilantro, chopped

1/4 cup lime juice

1/2 cup olive oil

1/2 tsp sugar

Salt

20 bamboo skewers

 

Place cilantro root, ginger, garlic, lemongrass and ground coriander in a blender to provide a smooth paste;

Place the shrimp in a dish and pour the paste over the shrimp. Allow the shrimp to marinate for an hour;

Blend the cilantro leaves, lime juice, olive oil, sugar and pinch of salt and set aside;

Place a prawn on bamboo skewers and grill on a moderate-low heat;

Place the salad on a platter and the shrimp around. Drizzle with the cilantro leaf vinaigrette. Garnish with black sesame seeds.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

Total
0
Shares



Related Posts
Read the full story

A good reason to fire up the BBQ

I was teaching a BBQ class outdoors the other day and I had a customer criticize me for not…
Total
0
Share