Shalini Manglani, nutrition and weight management expert shares a Lemongrass Salad recipe.
For the dressing: 2 tsp soya sauce, 2 tsp lime juice, 1 tsp jaggery, (melted with hot water), 1/2 piece green chilly (finely chopped)
For the salad: 1/4 onion finely sliced, seven stalks lemon grass. Use only the stalk. Do not use the green leafy part. The lemongrass stalk should be cut into thin discs. Only the soft inner heart is used. Peel off tough layers of stalk, chop into discs only till purple lines are visible. Discard the rest or use in tea later. Loosen chopped discs with your hands when done, 1 tbsp spring onion sliced (use only the green part).
For the garnish: 3 almonds chopped, grated dry coconut (roasted in an oven, till tips turn gold)
For the dressing: In a small bowl, combine sauce ingredients whisk and set aside.
For the salad: In a small mixing bowl, gently toss remaining ingredients. Add dressing to the salad before serving, add garnish of almonds. Top with grated coconut.
This can be used as an appetiser and served on soup spoons or can be served in a small bowl for one person.