This simple salad requires very little cooking time on the grill, as the vegetables have great flavour and texture.
Marinated chicken strips are threaded onto skewers, then cooked and served on top of a rice and crunchy vegetable mixture and drizzled with spicy peanut dressing.
The little rice patties make a novel and tasty topping for a crunchy salad of cabbage, Chinese greens and walnuts, brought together with a refreshing orange dressing.
This crisp, Asian-style salad is an ideal side dish to serve with roast chicken and rice.
This wholesome salad is a riot of flavours and textures. Slices of poached chicken, sweet potatoes and salad vegetables are served on a bed of leafy greens with a chunky pineapple salsa.
Sriracha – a mildly spicy chili sauce with a hint of garlicky sweetness – is an ideal base for a sticky, lime-scented chicken wing glaze.
Butter beans are a type of lima; any bean you prefer can be swapped in.
Typical Thai flavours, including chili pepper, lime and coconut, combine in this aromatic stir-fry of shrimp, noodles and Asian vegetables. By using a curry paste, the preparation time is reduced.
Flavoured with garlic, ginger and chili, this tempting dish with thin and tender strips of lean beef and juicy shrimp is a variation on the classic ‘Nasigoreng.’ It’s perfect for a relaxed lunch because much of the dish can be prepared ahead.
These are convenient appetizers at a party or buffet, as the lettuce leaf acts as a small cup that can be easily picked up and eaten from the hand’no need for utensils.
This stir-fry combines colourful, crisp veggies with the meaty texture of tofu and the sweet-and-sour taste of Chinese five spice
Crisp, clean and versatile, this salad makes a great lunch or perfect on the side of grilled meat or fish. Hearty avocado chunks lend a creamy texture and smooth, savoury flavour.
This vegetarian redux of comfort food classic Sloppy Joes uses crumbled firm tofu as a protein-rich base.
This is Best Health’s version of the popular Tuna Tataki from Canada’s Cactus Club Café.
If you have any meat, vegetable or tofu leftovers in the fridge, this Vietnamese staple is your chance to give them a new life. If you can’t find buckwheat noodles, then rice vermicelli will work just as well. Try using chopsticks to enjoy your creation!
Garlic, olive oil, shiitake mushrooms and walnuts’what could be a more perfect blend for a side dish? Add to that the combination of two superfoods in one salad ‘ quinoa and walnuts ‘ and the side dish becomes a star on its own.
An exotic spin on traditional mushroom soup, using crabmeat.
Satisfy your sushi cravings with this delicious and easy-to-make alternative.
This tangy, light and refreshing noodle salad makes a great lunch. Double the recipe and serve it for dinner alongside barbecued chicken, as well.