Vegan Fiddlehead Fern Salad
- πΏ 220g fresh fiddlehead fern tender leaves only
- πΏ 1.5 red radishes diced
- π 10 cherry tomatoes yellow & red, quartered
- π§ 1/2 medium onion thinly sliced
- π§ 2 large garlic cloves chopped
- πΆοΈ 2 fresh red chilies chopped
- π₯ 1.5 tbsp roasted peanuts coarsely ground
- π₯₯ 1.5 tbsp shredded coconut
- πΆ 1.5 tbsp roasted sesame seeds
- π§ 1/2 tsp Himalayan black salt
- π 1/2 lime juice only
- π« 1 tsp extra virgin olive oil
A vibrant and crunchy salad featuring fiddlehead ferns, fresh vegetables, and flavorful seasonings, inspired by Mizo cuisine.
#This vibrant vegan fiddlehead fern salad, also known as "Chakawk siam dan," is a Mizo-inspired dish that serves as a delightful side or appetizer. It features an array of fresh, crunchy, and flavorful ingredients that come together to create a refreshing and healthful dish. Perfect for those looking to enjoy a unique plant-based meal, this salad is both nutritious and easy to prepare.
Ingredients
πΏ 220g fresh fiddlehead fern tender leaves only
πΏ 1.5 red radishes diced
π
10 cherry tomatoes yellow & red, quartered
π§
1/2 medium onion thinly sliced
π§ 2 large garlic cloves chopped
πΆοΈ 2 fresh red chilies chopped
π₯ 1.5 tbsp roasted peanuts coarsely ground
π₯₯ 1.5 tbsp shredded coconut
πΆ 1.5 tbsp roasted sesame seeds
π§ 1/2 tsp Himalayan black salt
π 1/2 lime juice only
π« 1 tsp extra virgin olive oil
Instructions
1- Prepare the Fiddlehead Fern:
- Begin by plucking and discarding any tough parts of the fiddlehead fern, keeping only the tender leaves.
2- Blanch the Fern:
- Heat a pot of water to a rolling boil.
- Add the cleaned fiddlehead fern and blanch for 2-3 minutes.
3- Shock in Cold Water:
- Quickly transfer the blanched ferns using a spider strainer into a bowl filled with cold water to stop the cooking and retain their vibrant green color.
4- Drain Excess Water:
- Use a colander to drain the ferns thoroughly.
5- Prepare the Vegetables and Aromatics:
- Dice the red radishes into small cubes.
- Quarter the cherry tomatoes.
- Thinly slice the onion.
- Chop the garlic and red chilies.
- Halve the lime for juicing.
6- Mix the Ingredients:
- In a large glass bowl, combine the blanched fiddlehead fern with the prepared vegetables and aromatics.
7- Add Dry Ingredients:
- Incorporate the coarsely ground roasted peanuts, shredded coconut, and roasted sesame seeds.
8- Season and Dress the Salad:
- Add the Himalayan black salt.
- Drizzle with extra virgin olive oil and lime juice.
9- Combine Thoroughly:
- Use two large spoons to mix the salad ingredients well, ensuring an even distribution of flavors.
10- Serve:
- Arrange the salad on a dark-gray serving plate and enjoy!
Prep Time: 15-20 minutes
Cook Time: 2-3 minutes
Total Time: 18-23 minutes
Servings: 4
Equipment:
- Wooden cutting board
- Stainless steel pot for blanching
- Metal spider strainer
- Stainless steel colander
- Glass mixing bowl
- Large chefβs knife
- Manual lime juicer
- Large serving spoons
Cooking Tips
- Ensure only the tender parts of the fiddlehead fern are used for optimal texture and taste.
- Blanching and shocking the ferns is key to maintaining their crispness and color.
- Coarsely ground peanuts should retain some larger pieces for added crunch.
#vegan #salad #healthyeating #fiddleheadfern #mizo #easyrecipe #plantbased #appetizer
YouTube channel - Tetei Mathews: https://www.youtube.com/@teteihmathews
Vegan Fiddlehead Fern Salad
Posted by Waivio guest: @waivio_hivecooking
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