VEGAN

Vegetable Salad with Ginger-Garlic Dressing

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

The combination of soy sauce and ginger can make even winter vegetables look festive. It's clear that for added flair, it's better to have more than one type of vegetable. However, if you can't find Peruvian winter asparagus or if you substitute one cabbage for another, the essence of the salad will not be lost.

Ingredients

Broccoli - 1.8 oz
Asparagus - 1.1 oz
Cauliflower - 1.4 oz
Radish - 0.7 oz
Baku Tomatoes - 1.4 oz
Garlic - 1 clove
Grated Ginger Root - 0.7 oz
Fresh basil leaves - 0.1 oz
Cress salad - 0 oz
Thyme - 0 oz
Olive Oil - 5 fl oz
Soy Sauce - ½ spoons
Sugar - ½ spoons
Salt - to taste
Flaky sea salt - 0.1 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the tomatoes coarsely, sprinkle with sea salt and pepper, drizzle with 40 ml of oil, sprinkle with thyme, and place in a preheated oven at 356°F for five minutes, then set aside in a cool, well-ventilated place for three hours.

Step 2

Steam the broccoli, cauliflower, and asparagus. Break the cauliflower into small florets and slice the radishes into thin rounds.

Step 3

Peel the ginger and garlic, then blend them until smooth. Add the sugar, pour in the soy sauce, and gradually drizzle in 100 ml of oil.

Step 4

Pour the ginger-garlic sauce onto a plate, arrange the boiled vegetables, radishes, tomatoes, and herbs. Drizzle with 20 ml of oil, and season with salt and pepper to taste.