Asian vegetable salad

Asian-vegetable-salad-4
A fresh salad variation full of exotic aroma.

 

Difficulty: Easy

Time: 10 min. preparation time, 0 min. baking time

Nutrition: Calories ca 196 / Protein 7g / Carbohydr. 43g / Fat 6g

Ingredients (2 servings)

0.33leek
1carrot
1red pepper
1 stalkcelery
3 cobsbaby corn
40 mlsoy sauce
50 mlsweet chili sauce
5 mlrice vinegar
1 tsphoney
1 tbspsesame 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

Asian vegetable 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

Step 2

Asian vegetable salad

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

Asian vegetable salad

Mix the finely sliced vegetables with the dressing.

large bowl, salad servers (optional)

Step 4

Asian vegetable salad

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

1 tbsp sesame seeds