Singapore Citrus Salad | With Strawberries And Sweet Oranges | Country 39

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce offers a similar umami flavor while being vegetarian.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide crunch with fewer allergens.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can substitute for a similar acidity.

jicama

🥗Healthier: carrot

💰Cheaper: celery

Carrots offer a similar crunch and are more accessible.

Heat a frying pan and add about a tablespoon of rice bran oil.

Add tofu, mushrooms, and red capsicum to the pan and cook until the tofu is browned on most sides.

In a separate bowl, prepare the dressing by mixing together a teaspoon of sesame seed oil, a tablespoon of balsamic vinegar, half a teaspoon of minced ginger, one teaspoon of fresh lime juice, a teaspoon of brown sugar, toasted sesame seeds, a teaspoon of low sodium soy sauce, and a teaspoon of fish sauce.

Stir the dressing and place it in the fridge to cool down.

In a large bowl, add baby spinach leaves, mung bean sprouts, cucumber, red onion, strawberries, and the cooked tofu mixture.

Pour the dressing over the salad mixture and toss gently to combine.

Add navel orange segments and spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens