Craving a vibrant, healthy, and incredibly flavorful salad? Look no further than this Asian-inspired veggie delight! Packed with fresh, crisp vegetables and a zesty, umami-rich dressing, this salad is the perfect light lunch, side dish, or even a satisfying stand-alone meal. Forget boring salads; this recipe offers a delightful explosion of textures and tastes, combining the crunch of carrots and cucumbers with the sweetness of bell peppers and the subtle spice of ginger. It's quick, easy, and customizable to your preferred vegetables and spice level.
This recipe utilizes simple, readily available ingredients to create a truly memorable salad experience. Whether you're a seasoned cook or a kitchen novice, this recipe is incredibly accessible and adaptable. Ready to create your own delicious Asian-inspired veggie salad? Let's dive into the easy step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
Ingredients
- Cabbage
- Tomatoes
- Onion
- Apple
- Carrots: grated
- Boiled corn
- Ginger: small piece
- Garlic: 1 clove
- Green chili: 1
- Sugar/Jaggery
- Lemon juice
- Light soy sauce
- Olive oil
- Peanuts
- Sesame seeds (white and black)
- Salt
- Pepper
- Coriander (optional)
Step-by-Step Instructions
Step 1. Prep the Vegetables
- Cut the vegetables. Separate the outer leaves of the cabbage and cut it in half. Then, separate the cabbage into two parts, flatten them, and shred thinly.
- Cut tomatoes into four parts, remove seeds, and slice thinly.
- Cut the onion into halves and then into thin long slices.
- Cut the apple into quarters, remove the core, and slice thinly. Avoid making the slices too thin or too thick.
- Grate carrots and add to the other prepared vegetables. Add a small amount of salt and lemon juice to the vegetables and mix gently. Set aside for 5 minutes to release excess water.
Step 2. Make the Dressing
- Smash and roughly chop a small piece of ginger, a garlic clove, and a deseeded green chili. Add sugar/jaggery, lemon juice, light soy sauce, and olive oil. Mix well.
Step 3. Toast the Sesame Seeds
- Lightly toast sesame seeds (both white and black) until they start to crackle. Set aside to cool.
Step 4. Combine & Serve
- Add the dressing to the vegetables. Gently mix the vegetables and dressing. Add roasted peanuts and sesame seeds, toss gently and serve.
Read more: Authentic Thai Bean Sprout Salad (Kerabu Tauge) Recipe
Tips
- Use a sharp knife for even and efficient cutting. Don't rush.
- Adding salt and lemon juice to the vegetables before dressing helps to prevent watery salad.
- Adjust the amount of soy sauce according to your preference and the brand used. Start with less and add more if needed.
- The dressing should have a balance of salty, sweet, sour, and spicy flavors.
- Feel free to add other vegetables and fruits (like pineapple) to customize your salad.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 40-50g
- Protein: 5-7g
FAQs
1. Can I make this salad ahead of time?
Yes! The salad is best served fresh, but you can prepare the vegetables and dressing separately and combine them just before serving to prevent the vegetables from becoming soggy.
2. What can I substitute if I don't have all the ingredients?
Feel free to substitute vegetables based on your preference and availability. For example, you can replace bell peppers with snow peas or edamame, and shredded carrots with shredded cabbage.
This Asian-style veggie salad is a testament to how simple, healthy eating can be both delicious and satisfying. Enjoy the vibrant flavors and refreshing crunch – it's the perfect addition to any meal or a complete meal on its own. So go ahead, give this recipe a try and experience the delightful taste of healthy eating!