Fresh vegetable salad
2 servings
15 minutes
Fresh vegetable salad is a harmony of flavors and textures from Pan-Asian cuisine. Light and refreshing, it combines crunchy salad leaves, the sweetness of cherry tomatoes, the sharpness of shallots, and the spiciness of ginger. A unique feature of the dish is thin strips of red pepper soaked in icy water that become crispy and take on unusual shapes. The dressing made from rice vinegar, soy sauce, and vegetable oil adds depth with sweet-sour notes. This salad pairs wonderfully with fish or chicken dishes but stands alone as an ideal light dinner or side to a main course. It delights the palate while refreshing and filling you with energy and a sense of lightness—perfect for those who appreciate balance and freshness in food.
1
In a small bowl, mix chopped shallots, grated ginger, minced garlic, rice vinegar, ketchup, water, vegetable oil, and soy sauce.
- Shallot: 1 head
- Ginger root: 1 piece
- Garlic: 1 clove
- Rice vinegar: 1.5 tablespoon
- Ketchup: 1 tablespoon
- Water: 1 tablespoon
- Light soy sauce: 3 tablespoons
- Vegetable oil: 100 ml
2
Remove seeds from the pepper and cut it into thin strips. Place in ice water for a while until the pieces curl up. This will take a few minutes.
- Fresh red bell pepper: 0.5 piece
3
Place salad leaves in a bowl and mix with 4-6 tablespoons of dressing. Add salt. Divide the salad onto 2 plates, topping with halved tomatoes, thinly sliced cucumber, and pepper slices.
- Mixed salad leaves: 100 g
- Salt: to taste
- Cherry tomatoes: 6 pieces
- Cucumbers: 0.5 piece
- Fresh red bell pepper: 0.5 piece
