Vegetable Salad with Asian Dressing
Salads • Pan-Asian
Description
Vegetable Salad with Asian Dressing
Ingredients
- Courgette 10 oz
- Carrot 5 oz
- Mild Chili Spice 1 piece
- Cucumbers 5 oz
- Garlic 1 clove
- Lime 1 piece
- Mint 0 oz
- Basil 0 oz
- Cilantro 0 oz
- Roasted Peanuts 0 oz
- Soy Sauce 0 fl oz
- Oyster Mushrooms 0 fl oz
- Sesame Oil 0 fl oz
- Sugar 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Peel the carrot; slice the carrot and cucumber lengthwise into thin strips; slice the zucchini into thin strips up to the seeds (do not slice the seeds).
Step 2
Boil 1 liter of water, add the carrot, blanch for 30 seconds, add the zucchini and blanch for another 30 seconds, drain the vegetables in a colander and rinse with cold water.
Step 3
Squeeze the juice from half a lime, crush and peel the garlic, finely chop half of the garlic, and mash it into a paste.
Step 4
In 20 ml of olive oil, add the lime juice, soy sauce, oyster sauce, sesame oil, garlic paste, sugar, and 4 thin slices of chili pepper, and lightly whisk together.
Step 5
Combine the carrot, zucchini, and cucumber, pour the dressing over, mix, and let it sit for 2–3 minutes.
Step 6
Tear the basil leaves, separate the cilantro and mint leaves; chop the peanuts into coarse crumbs; add the basil and mint to the vegetables and mix.
Step 7
Immediately plate the salad, sprinkle with peanuts, garnish with cilantro leaves, and serve. Do not drizzle the remaining dressing over the salad.
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