Dijon Mustard Vegetable Salad Recipe

Name: Dijon Mustard Vegetable Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Coriander Leaves (Kotthambari); 100 g Celery Stalk; 125 g Red Bell Pepper; 125 g Yellow Bell Pepper; 50 g Dry Fruit Hub Pine Nuts Without Shell; 1 kg Whole Farm Grocery Sugar (Packet); 370G Remia Dijon Mustard; 500 ml Praakritik Cold Pressed Organic Peanut Oil; 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 473 ml Bragg Apple Cider Vinegar; 40 g On1Y Ginger Powder

Fusion cuisine

About this recipe

This Halal-friendly Chinese Chicken Salad combines tender chicken, crisp vegetables, and a tangy sesame dressing for a quick and satisfying dinner option.

Ingredients

1 Bunch x 2 Coriander Leaves (Kotthambari)
100 g Celery Stalk
125 g Red Bell Pepper
125 g Yellow Bell Pepper
50 g Dry Fruit Hub Pine Nuts Without Shell
1 kg Whole Farm Grocery Sugar (Packet)
370G Remia Dijon Mustard
500 ml Praakritik Cold Pressed Organic Peanut Oil
175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
473 ml Bragg Apple Cider Vinegar
40 g On1Y Ginger Powder

Instructions

1. In a small bowl, whisk together 1/4 teaspoon sugar, 1/2 tablespoon apple cider vinegar, 1/2 tablespoon mustard, and 1/2 teaspoon ginger powder until smooth.
2. Gradually drizzle in 1/4 cup peanut oil and 1/2 teaspoon sesame oil while whisking continuously to create a creamy dressing. Season with salt to taste.
3. In a large bowl, combine 1 stalk celery (sliced thinly), 1 red bell pepper (julienned), 1 yellow bell pepper (julienned), and 2 tablespoons chopped cilantro.
4. Pour the prepared dressing over the vegetable mixture, tossing well to coat evenly.
5. Arrange the dressed salad on a serving platter and sprinkle 1 tablespoon toasted pine nuts on top for added crunch. Serve immediately.