Asian vegetable salad
Time: 10 min. preparation time, 0 min. baking time
Nutrition: Calories ca 196 / Protein 7g / Carbohydr. 43g / Fat 6g
Ingredients (2 servings)
|3 cobs||baby corn|
|40 ml||soy sauce|
|50 ml||sweet chili sauce|
|5 ml||rice vinegar|
|1 tbsp||sesame seeds|
salad servers (optional), large bowl, cutting board, knife, small bowl
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.
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
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
Mix the finely sliced vegetables with the dressing.
large bowl, salad servers (optional)
Add the sesame seeds. Serve as a starter or refreshing entree.
1 tbsp sesame seeds