Olive Bar & Kitchen Presents - Easter Rainbow Salad With Crispy Tofu | MEX. Exclusive Recipe
Our F&B partner Cantan (Olive Bar and Kitchen) has got you covered for this Easter!
Don't cancel your celebration plans due to the lockdown. Here are tips for making the day special during the quarantine.
Easter is all about resurrection and new life— while we choose any kind of salads, the fresher and brighter, the better! We're bringing the recipe for Easter Rainbow Salad with Crispy Tofu, which is crunchy, colorful with lashings of flavor and beautiful striped appearance. Vibrant red cabbages, carrots, radishes, and bell peppers give this fresh and healthy salad its beautiful striped appearance. Top with crispy tofu and peanuts for a starter that tastes as incredible as it looks.
Photograph courtesy: Cantan- (Olive Bar and Kitchen), Lavelle Road. Ingredients Quantity For The Salad
Red Cabbage (Shredded) 50gms
Carrots(Julienned) 1 no.
Red Bell Pepper (Julienned) 1no.
Cucumber(De -seeded And Julienned) 1no. Small
Pink Radish (Julienned) 1no.
Baby Corn (Julienned) 2no.
Raw Papaya(De-seeded And Julienned) 50gms
Chopped Scallion 25gms
Roasted Peanuts 25gms
For The Dressing
Sesame Oil 1tbsp
Chopped Garlic 10 Gms
Chopped Ginger 10gms
Soy Sauce 1/2 Tbsp
Rice Wine Vinegar 1/2 Tbsp
Honey 1/2 Tbsp
Red Chilli Flakes 1/2 Teaspoon
Salt To Taste
Step 1: Whisk together all the dressing ingredients and set aside
Step 2: Wash all the vegetables in running cold water. Cut the vegetables as mentioned in the list
Step 3: Cut the tofu into small cubes. Heat oil in a pan and fry the tofu until brown
Step 4: Toss all the prepared vegetables with the dressing along with scallion
Step 5: Top the salad with crispy tofu and peanuts
Save this Rainbow Salad with Crispy Tofu Recipe and plan to binge eat while you celebrate Easter!
Recipe courtesy: Chef Prashanth Puttaswamy of Cantan- (Olive Bar and Kitchen), Lavelle Road. (F&B Partner- RMZ)
We'd like to hear how you are celebrating your Easter in the midst of this pandemic.