Vegetable salad with Asian dressing
2 servings
15 minutes
This refreshing vegetable salad with Asian dressing is a true gastronomic masterpiece that embodies the aromatic notes of Pan-Asian cuisine. The light tartness of lime, the spiciness of garlic, and the heat of chili harmoniously blend with the tender texture of zucchini, carrots, and cucumbers. Soy and oyster sauces give the salad a rich flavor, while sesame oil adds a subtle nutty aroma. Garnished with fresh basil, cilantro, and mint leaves, as well as crunchy crushed peanuts, it becomes not just a dish but an artful combination of flavors and textures. This salad is perfect as a light appetizer or side dish to main courses and can win the hearts of lovers of Eastern gastronomy.
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).
- Carrot: 120 g
- Cucumbers: 100 g
- Courgette: 250 g
2
Boil 1 liter of water, add carrots, blanch for 30 seconds, add zucchini and blanch for another 30 seconds, drain the vegetables in a colander and rinse with cold water.
- Carrot: 120 g
- Courgette: 250 g
3
Squeeze the juice of 0.5 lime, crush and peel the garlic, finely chop 0.5 garlic and mash it into a paste.
- Lime: 1 piece
- Garlic: 1 clove
4
In 20 ml of olive oil, add lime juice, soy and oyster sauces, sesame oil, garlic paste, sugar, 4 thin slices of chili pepper, and lightly whisk.
- Olive oil: 20 ml
- Lime: 1 piece
- Soy sauce: 20 ml
- Oyster sauce: 10 ml
- Sesame oil: 2 ml
- Garlic: 1 clove
- Sugar: 4 g
- Chili pepper: 1 piece
5
Mix the carrot, zucchini, and cucumber, pour with sauce, stir, and let it sit for 2-3 minutes.
- Carrot: 120 g
- Courgette: 250 g
- Cucumbers: 100 g
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.
- Basil: 10 g
- Cilantro: 10 g
- Mint: 5 g
- Roasted peanuts: 30 g
7
Immediately serve the salad on plates, sprinkle with peanuts, garnish with cilantro leaves, and serve. Do not drizzle the salad with the remaining sauce.
- Roasted peanuts: 30 g
- Cilantro: 10 g
