Asian vegetable salad

Asian vegetable salad

13 ratings

Jannis, entrepreneur


„A fresh salad variation full of exotic aroma.“

Difficulty

Easy 👌
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
leek
1
carrot
1
red pepper
1 stalk
celery
3 cobs
baby corn
40 ml
soy sauce
50 ml
sweet chili sauce
5 ml
rice vinegar
1 tsp
honey
1 tbsp
sesame seeds
Metric
Imperial
  • ⅓  leek
  • 1  carrot
  • 1  red pepper
  • 1 stalk celery
  • 3 cobs baby corn
  • 40 ml soy sauce
  • 50 ml sweet chili sauce
  • 5 ml rice vinegar
  • 1 tsp honey
  • 1 tbsp sesame seeds

Utensils

  • salad servers (optional)
  • large bowl
  • cutting board
  • knife
  • small bowl

Enjoy with

Albariño, 2013
This aromatic, elegant white wine sets off the exotic nuances of the Asian vegetable salad. With its low alcohol content, the wine harmonizes well with this crisp, light salad.

Nutrition per serving

Cal
196
Protein
7g
Fat
6g
Carb
43g

Step 1/4

Julienne carrot, red pepper, celery, baby corn, and leek.
  •  leek
  • 1 carrot
  • 1 red pepper
  • 1 stalk celery
  • 3 cobs baby corn
  • cutting board
  • knife

Julienne carrot, red pepper, celery, baby corn, and leek.

Step 2/4

For the dressing, mix soy sauce, sweet chili sauce, rice vinegar, and honey in a small bowl.
  • 40 ml soy sauce
  • 50 ml sweet chili sauce
  • 5 ml rice vinegar
  • 1 tsp honey
  • small bowl

For the dressing, mix soy sauce, sweet chili sauce, rice vinegar, and honey in a small bowl.

Step 3/4

Mix the finely sliced vegetables with the dressing.
  • salad servers (optional)
  • large bowl

Mix the finely sliced vegetables with the dressing.

Step 4/4

Add the sesame seeds. Serve as a starter or refreshing entree.
  • 1 tbsp sesame seeds

Add the sesame seeds. Serve as a starter or refreshing entree.