Chinese food is known to be healthy and light, and so are Chinese salads. The herbs, oils, spices and seasonings are completely different and impart a different flavour and texture.

One of the most important things when preparing a salad is choosing the correct dressing. Also, the amount of dressing being added is crucial, so be careful when mixing it! The magic lies in adding flavour while keeping the calories low.

The most common dressing is the vinaigrette, which allows us to include different flavoured oils in our dressings. For a basic vinaigrette, use 3 tbs of vinegar to 1/2 cup oil. Feel free to experiment with different vinegars. A classic French vinaigrette is typically three to four parts oil and one part vinegar. Seasonings include salt, pepper, and often Dijon mustard and/or garlic. To thoroughly mix the oil and vinegar, whiskthe vinegar with salt, pepper, mustard, garlic or other seasonings. Then add the oil in a slow stream, whisking constantly, until dressing is translucent.

While lime juice is also used in dressings, combining orange juice with vinegar is better. For that perfect flavour, add more oil to the dressing if it’s too tart or more acid for that extra bite.

Remember, the thumb rule is that each serving of salad should have about one tablespoon of dressing on it.

beansprout and cucumber salad

Ingredients: 1 cup shredded cabbage; 1/2 lb bean sprouts, roots removed, washed and drained; 1 tsp salt; 1 tbs vinegar; 1 slice ham (optional); 1/2 medium cucumber. For the dressing: 1 tbs soy sauce; 1 tbs olive oil; 1 tbs white sesame seeds, lightly roasted; salt, pepper and mustard to taste

Method: Blanch the bean sprouts in boiling water for about 10 seconds, to which vinegar and salt has first been added. Then cool quickly by placing in cold water, and drain. Cut the ham and cucumber into thin strips. Combine ingredients for dressing. Place bean sprouts on a large plate and top with stripped ham and cucumber. Pour on dressing just before serving.