Fresh salad in pan-Asian style - ReCiPes

You will need

  • Soy sauce brand from SenSoyPremium

    2-3 tbsp

  • Rice vinegar from SenSoyPremium

    1 tsp.

  • Lime juice

    2 tsp.

  • The juice of fresh ginger

    2 tsp.

  • Vegetable oil refined

    2-3 tbsp

  • Red onion salad

    ¼ EA.

  • Cucumber little

    1 PC.

  • Peking salad, thick white part

    1 sheet

  • Fresh mint

    5 leaves

  • Nuts, cashews/peanuts

    5 PCs

  • Red sweet pepper

    1/4 EA.

  • Yellow sweet pepper

    1/4 EA.

  • Cherry tomato

    2 PCs

  • Celery

    ¼ EA.

  • Sesame seeds (black or white)

    1 tsp.

  • Chilli to taste

  • Garlic

    1 small clove

  • 1.

    Shinkuem thin feathers: onion, sweet pepper, cucumber, celery, leaf lettuce, Beijing (only the thick white part).
    Cherry cut into 4 pieces, garlic finely chop. Hot pepper (1/4), cut into thin half-rings (without core); if you like spicy salads, you can use the whole pod (without the beans).
    Mix ingredients.

  • 2.

    Meanwhile, prepare the sauce: mix brand soy sauce and rice vinegar, add the vegetable oil, lime juice and fresh ginger juice (grate the piece of root on a fine grater and use your fingers to squeeze the juice).

  • 3.

    Pour the sauce to the vegetables, all carefully stir with a spatula, spread in a dish, decorate with mint leaves, nuts and sesame seeds.

    Bon appetit!

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