| which is fast becoming an important
consideration for diners. Although salads
provide year-round satisfaction, summer is
the perfect time to debut new salad fares
because of their cool, refreshing nature.
Not only do Asian salads contain many
vitamins, minerals, antioxidants, and help
with weight management; they also contain
high protein content when they are paired
with rice to make a complete meal. "Asians
don't treat these salads as a meal, but with
a little extra protein and larger servings,
they work well in a Western diet," says chef
and author Joyce Jue.
In the typical eating styles of many Asian
traditions, a fish or meat dish often goes
along with the salad and rice. However,
being hearty and nutritional, there are a
few existing salads that make great meals
on their own, such as gado-gado, Thai
glass noodle salad and stuffed bean curd.
Restaurants should also be encouraged to
experiment and create their own versions
of main dish salads.
Asian salads can be a mixture of minced
meats, poultry and fish, tossed with lots
of herbs, fruits and vegetables. Meat and
seafood items in salads are usually steamed
or boiled. Herbs, spices, and roots, such
as ginger flower, basil, coriander leaves,
Chinese celery, galangal, and lemon grass
can be added to create a whole new level of
flavor to the salad. The use of raw fruit is a
delectable choice in the creation of a salad
dish. Green mangoes, belimbi, ambarella and pineapple all offer great tangy flavors, while green papaya, water apple and starfruit can be used to add texture or juiciness, and combine well with dressings.
Many Asian salads have the added benefit of being comparatively oil-free. Common ingredients, such as chilies, salt or fish sauce, lime juice, shallots and herbs are essentially fat-free. There are some exceptions to these fairly fat-free salads; including those that call for coconut milk or grated coconut or which have an ingredient that is fried.
Some Southeast Asian cuisines offer fresh salad platters that can be assembled right at the table. For example, dai rau song, which contains lettuce, fresh green herbs, cucumber and carrot strips, and shredded scallions, is wrapped in rice crepes and dipped into a peanut-based sauce, chili or fish sauce. Mint and cilantro that are often used in tropical Asian cuisines, because of their tartness from citrus or vinegar in dressings, pair well with chilies. Because the flavors of many salads are distinctive, they must be adjusted to conform to personal preferences.
Curries and rice can help to bring out sharp, and often contrasting, flavors fo the salad and its dressing. Chilies can range from very spicy to very mild. The amount of salt or fish sauce and the type and amount of chilies can be adjusted to make the resulting recipe unique for your restaurant. Chilies can be combined with shrimp paste to make sambal belacan, or pounded with lime juice to add that extra bite to the dish. Shallots, onions and garlic can also be used to create a flavorful salad.
When pondering the answer to your restaurant's salad woes, you must keep in mind that diners in the U.S. are always looking for more variety. When exotic and innovative ingredients are added to other familiar ones, you may just have a winning combination. Consumers also want the opportunity to order main dish salads, especially when there is a small plates menu that they can supplement from. This allows them to eat healthy and deliciously, while at the same time providing restaurants with greater profits.
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