Asian vegetable salad
Difficulty: Easy
Time: 10 min. preparation time, 0 min. baking time
Nutrition: Calories ca 196 / Protein 7g / Carbohydr. 43g / Fat 6g
Ingredients (2 servings)
| 0.33 | 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
Wine Tip
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.
Step 1
Julienne carrot, red pepper, celery, baby corn, and leek.
knife, cutting board
0.33 leek / 1 carrot / 1 red pepper / 1 stalk celery / 3 cobs baby corn
Step 2
For the dressing, mix soy sauce, sweet chili sauce, rice vinegar, and honey in a small bowl.
small bowl
40 ml soy sauce / 50 ml sweet chili sauce / 5 ml rice vinegar / 1 tsp honey
Step 3
Mix the finely sliced vegetables with the dressing.
large bowl, salad servers (optional)
Step 4
Add the sesame seeds. Serve as a starter or refreshing entree.
1 tbsp sesame seeds
