Ingredients with Measurements:
- 6 pieces of tokneneng (deep-fried quail eggs)
- 2 cups of mixed greens (lettuce, arugula, and spinach)
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of cucumber, thinly sliced
- 1/4 cup of carrots, julienned
- 1/4 cup of cilantro leaves
- 1/4 cup of peanuts, chopped
Spicy Dressing:
- 1/4 cup of olive oil
- 2 tablespoons of honey
- 2 tablespoons of soy sauce
- 1 tablespoon of sriracha sauce
- 1 tablespoon of lime juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together all the ingredients for the spicy dressing until well combined. Set aside.
2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, carrots, and cilantro leaves.
3. Cut the tokneneng in half and add them to the salad.
4. Drizzle the spicy dressing over the salad and toss until everything is well coated.
5. Sprinkle chopped peanuts on top of the salad.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- None
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 16g
- Protein: 7g
Substitutions for ingredients:
- Tokneneng can be substituted with hard-boiled quail eggs or regular chicken eggs.
- Mixed greens can be substituted with any type of lettuce.
- Cherry tomatoes can be substituted with regular tomatoes.
- Red onion can be substituted with white onion.
- Cucumber can be substituted with zucchini.
- Carrots can be substituted with bell peppers.
- Cilantro leaves can be substituted with parsley or basil.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add grilled chicken or shrimp for extra protein.
- Use a different type of dressing, such as balsamic vinaigrette or ranch.
- Add avocado or mango for a sweet and creamy twist.
Tips and tricks:
- Make sure the tokneneng is fully cooked before adding it to the salad.
- Use a mandoline to thinly slice the vegetables for a more uniform look.
- Toast the peanuts for extra crunch and flavor.
Storage instructions:
- This salad is best served fresh and should not be stored.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro leaves or chopped peanuts.
Garnishes:
- Cilantro leaves
- Chopped peanuts
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the dressing is too spicy, add more honey or lime juice to balance it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the salad.
- Store any leftovers in an airtight container in the refrigerator and consume within 24 hours.
Food history:
- Tokneneng is a popular street food in the Philippines, typically sold on skewers and dipped in vinegar or sweet and sour sauce.
Flavor profiles:
- This salad has a mix of spicy, sweet, and tangy flavors.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine