Vegetable Salad with Asian Dressing
⏳ Time
15 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Vegetable Salad with Asian Dressing
Ingredients
- Courgette - 8.8 oz
- Carrot - 4.2 oz
- Mild Chili Spice - 1 piece
- Cucumbers - 3.5 oz
- Garlic - 1 clove
- Lime - 1 piece
- Mint - 0.2 oz
- Basil - 0.4 oz
- Cilantro - 0.4 oz
- Roasted Peanuts - 1.1 oz
- Soy Sauce - 0 fl oz
- Oyster Mushrooms - 0 fl oz
- Sesame Oil - 0 fl oz
- Sugar - 0.1 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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