Vegetable salad with ginger-garlic sauce
2 servings
15 minutes
The combination of soy sauce and ginger can make even winter vegetables look elegant. It is clear that for greater elegance it is better to have more than one vegetable. But, in general, if you do not get Peruvian winter asparagus or replace one cabbage with another, the meaning of the salad will not be lost.
1
Cut the tomatoes into large pieces, sprinkle with sea salt and pepper, drizzle with 40 ml of oil, sprinkle with thyme, and place in a preheated oven at 180 degrees for five minutes, then set aside in a cool, well-ventilated place for three hours.
- Baku tomatoes: 40 g
- Coarse sea salt: 2 g
- Ground black pepper: to taste
- Olive oil: 160 ml
- Thyme: 1 g
2
Steam broccoli, cauliflower, and asparagus. Break all the cabbage into small florets and slice the radish into thin rounds.
- Broccoli cabbage: 50 g
- Cauliflower: 40 g
- Green asparagus: 30 g
- Radish: 20 g
3
Clean the ginger and garlic, blend until smooth. Add sugar, pour in soy sauce, and add 100 ml of oil in a thin stream.
- Ginger root: 20 g
- Garlic: 1 clove
- Sugar: 0.5 teaspoon
- Soy sauce: 0.5 teaspoon
- Olive oil: 160 ml
4
Pour the ginger-garlic sauce onto a plate, arrange the boiled vegetables, radishes, tomatoes, and greens. Drizzle with 20 ml of oil, and season with salt and pepper to taste.
- Baku tomatoes: 40 g
- Broccoli cabbage: 50 g
- Cauliflower: 40 g
- Green asparagus: 30 g
- Radish: 20 g
- Green basil: 3 g
- Watercress: 1 g
- Olive oil: 160 ml
- Salt: to taste
- Ground black pepper: to taste