Chinese Paneer Salad
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that brings together the best of two cuisines. I love how crispy paneer adds a satisfying protein boost while the fresh vegetables keep everything light and nutritious. Cabbage is incredibly affordable and packed with vitamin C, making this dish both wallet friendly and wonderfully good for you. The best part? The whole thing comes together in just 40 minutes with minimal fuss. You simply cube the paneer, chop your veggies, toss everything in a fragrant ginger garlic dressing, and dinner is ready. It's my go to when I want something that tastes impressive but requires almost no cooking skills.
Ella x
Ingredients
- 250 gpaneer(diced)
- 200 gcabbage(shredded)
- 150 gcarrots(grated)
- 100 gscallions(thinly sliced)
- 50 gcilantro(chopped)
- 2 mlsesame oil
- 1½ mlsoy sauce
- 1½ mlrice vinegar
- 1 cmginger(grated)
- 2 piecegarlic(minced)
- 10 gsesame seeds(toasted)
- ½ gsalt(to taste)
- ½ gblack pepper(to taste)
Detail level
Instructions
- 1
In a large bowl, combine the cabbage, carrots, scallions, cilantro, ginger, and garlic.
Tip: Mix well to combine.
- 2
In a small bowl, whisk together the sesame oil, soy sauce, and rice vinegar.
Tip: Adjust the dressing to taste.
- 3
Pour the dressing over the salad and toss to coat.
Tip: Make sure everything is well combined.
- 4
Sprinkle the sesame seeds and season with salt and black pepper to taste.
Tip: Use sparingly, as you can always add more.
- 5
Add the diced paneer to the salad and toss gently.
Tip: Don't break up the paneer into small pieces.
- 6
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will help the salad to chill and set.
- 7
Just before serving, give the salad a gentle toss to redistribute the ingredients.
Tip: Serve chilled and enjoy!
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