I work in ...

Continue

Content is being adapted
based on your type of business

Eaten as main or as an accompaniment, salads are one of the most popular choices for today’s waist and weight conscious diners. While the choices on most menus tend to be quite typical, there are many ways you can toss in some excitement to the salads you serve.

Give new ingredients a go

You can start by introducing heartier ingredients. Like adding couscous to make a light salad more robust. Or try roasted veggies, toasted seeds and nuts, they are perfect for adding seasonal flavour and crunch. You could also use pasta instead of rice to add variety in texture.

Let’s get started with two simple recipes that can be easily incorporated into your menu.

Coconut Chicken Salad with Noodles

Ingredients (10 servings)

  • 1 kg chicken breast
  • 1.2 L coconut cream
  • 50 g coriander root
  • 50 g Thai basil stalk
  • 50 g palm sugar
  • 60 ml fish sauce (Chinese)
  • 20 g kaffir lime leaf julienne
  • 20 g white peppercorns
  • 0.6 kg Asian salad mix
  • 100 g coriander leaves
  • 80 g red shallots, finely sliced
  • 50 g crispy noodles
  • 200 g KNORR Sakims Thai Sweet Chilli Sauce
  • 100 g cashew nuts

Preparation

  1. Place the chicken, coconut cream, coriander root, basil, palm sugar, fish sauce, kaffir leaf and peppercorns into a large pot and bring it to boil. Reduce heat and continue to simmer until the chicken is cooked through. Remove from heat and allow to cool.
  2. Once cooled, remove the chicken from the coconut cream and shred. Mix the chicken and julienne lime leaf with the salad mix, coriander, shallots and crispy noodles.
  3. To make the dressing, combine the KNORR Sakims Professional Thai Sweet Chilli Sauce with 200 ml of the coconut cream stock. Toss through salad.
  4. To serve, place into bowls and sprinkle with cashew nuts.

Tasmanian Smoked Trout Coleslaw

Tasmanian Smoked Trout Coleslaw

Ingredients (10 servings)

  • 100 g savoy cabbage
  • 30 g carrots
  • 50 g onions, red, sliced
  • 10 g shallots, sliced
  • 60 g smoked ocean trout fillets
  • 30 ml HELLMANN'S Coleslaw Dressing
  • 5 g parsley, Italian

Preparation

  1. Clean and thinly shred the savoy cabbage, carrots, red onions and shallots and place in a large bowl.
  2. Add the flaked smoked trout and HELLMANN'S Coleslaw Dressing and toss until mixed well.
  3. Garnish and serve with the parsley and lime wedges.

Click this link for more interesting salad ideas.

Watch a 2 minute video on how to make a tasty Smoked chicken panzanella salad.

Watch to see how to create vibrant summer salads with KNORR Pureed Spices

02:06

Find out more about CAFÉ 360