Mongolian-Inspired Callaloo Salad

Ingredients

In this Mongolian-inspired adaptation, we incorporate Mongolian flavors and techniques into the traditional Jamaican Callaloo Salad. The original Jamaican dish typically includes ingredients like scotch bonnet peppers and thyme, which we replace with Mongolian-inspired flavors such as soy sauce, ginger, garlic, and sesame oil. Additionally, we modify the cooking technique by blanching the callaloo greens instead of simmering them for a longer period, to retain their vibrant green color and crisp texture. We alse have the original recipe for Callaloo Salad, so you can check it out.

• 4 cups (940ml) callaloo greens, blanched and chopped 4 cups (940ml) callaloo greens, blanched and chopped
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 cup (150g) shredded carrots 1 cup (150g) shredded carrots
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Blanch the callaloo greens in boiling water for 2 minutes, then transfer to an ice bath to cool. Drain and chop the greens.
2. 2.
   In a large bowl, combine the callaloo greens, red bell pepper, yellow bell pepper, shredded carrots, and cucumber.
3. 3.
   In a separate small bowl, whisk together the soy sauce, ginger, garlic, sesame oil, salt, and pepper.
4. 4.
   Pour the dressing over the salad and toss gently to combine.
5. 5.
   Let the salad marinate in the refrigerator for at least 30 minutes before serving.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Callaloo greens — Make sure to blanch the callaloo greens for only 2 minutes to retain their vibrant green color and crisp texture.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty flavor.

Tips & Tricks

• For added crunch, sprinkle some toasted sesame seeds on top of the salad before serving.
• Feel free to add some sliced scallions or cilantro for an extra burst of freshness.
• If you prefer a spicier kick, add a few drops of chili oil to the dressing.
• This salad can be served as a side dish or as a light main course by adding grilled tofu or shrimp.
• Make sure to let the salad marinate for at least 30 minutes to allow the flavors to meld together.

Serving advice

Serve the Mongolian-Inspired Callaloo Salad chilled as a refreshing side dish or as a light main course. Garnish with a sprinkle of toasted sesame seeds and fresh cilantro for an added touch of flavor and presentation.

Presentation advice

Arrange the vibrant callaloo greens, colorful bell peppers, and sliced cucumbers on a large platter. Drizzle the dressing over the salad just before serving to maintain its freshness and vibrant appearance.