Tuesday 13 June 2017

Crispy Lychee Salad with Sesame Dressing

The next instalment of lychees comes in a savoury form. Having fruits in salads really does uplift them. Be it pomegranates, melons or dried fruits, they work. So why should lychees be any different? They have a fragrance that goes wonderfully well with fresh basil and coriander leaves, resulting in a fennel-like taste. A juiciness to help aide this spicy salad, I used semi-dried chillies so they certainly packed a punch. They just make this crisp lychee salad with sesame dressing so fresh and clean on the palette.

Using some of the crispest salad ingredients out there, this salad has great contrasts to the soft lychees. The flavour from the dressing is wonderful. There are many layers of flavours throughout this salad that all come together, making this perfect for any barbeque, side or even a light lunch.

Once again I urge you to use fresh lychees, not just for the taste but the nutritional value. There's no sense in using fresh vegetables, a little light dressing only to add some tinned lychees drenched in sugar syrup.

For more uses for this wonderful fruit have a look here, for sweet and savoury recipes.

Ingredients:                                                                                                                         (Serves 4)


80g beansprouts
80g cucumber, sliced
2 spring onion, finely chopped
60g red cabbage, finely chopped
10 lychees, peeled, stoned, quartered or halved
1 red chilli, finely sliced
4 tsp sesame seeds
10-15 basil leaves
10-15 sprigs coriander


1/2 lime, juiced
1 tbsp clear honey
1 tsp sesame seeds
1/2 tbsp soy sauce
1 clove garlic, pureed or crushed
1/2 cm slice fresh ginger, finely grated or pureed
20g sesame oil

  • For the dressing, in a small mixing bowl combine the lime juice, the honey and the soy sauce with the ginger and garlic. Whisk the ingredients together and slowly add the sesame oil. Once combined add the sesame seeds and leave to one side.
  • For the salad, mix all the ingredients together. Ensure the red cabbage is finely chopped along with the chilli. 
  • Add half the dressing and have a quick season with salt and pepper before tossing. Have a quick taste and add more dressing if required. 
  • Serve immediately. This salad is great on its own or as an accompaniment to a barbeque or even some fresh seafood. I enjoyed mine alongside some marinated pork belly.


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