Spicy vegetable salad with asparagus and daikon
4 servings
25 minutes
Spicy vegetable salad with asparagus and daikon is the embodiment of freshness and brightness of Pan-Asian cuisine. Its history traces back to the traditions of Eastern gastronomy, where the balance of textures and flavors is valued. Crunchy asparagus, tender carrots, and spicy daikon create a rich composition complemented by pickled mushrooms and juicy bell peppers. The dressing made from garlic, coriander, and hot oil adds zest to the dish, while sesame seeds provide a light nutty note. This salad not only delights the palate but also benefits the body—rich in vitamins and antioxidants. It is perfect as an appetizer or side dish, refreshing the flavor palette at the table.
1
Boil asparagus in salted water with 1 tablespoon of butter for 3 minutes to keep the shoots crispy, cool, and cut into 4-5 cm pieces.
- Fresh asparagus: 150 g
- Butter: 1 tablespoon
2
Grate carrot, daikon, and cucumber on a Korean grater, salt to taste and let sit for 10-15 minutes, then drain excess juice in a sieve.
- Carrot: 1 piece
- Daikon radish: 100 g
- Cucumbers: 1 piece
- Salt: to taste
3
Cut the bell pepper into thin strips and the mushrooms into small pieces.
- Bell pepper: 0.5 piece
- Salted milk-cap mushrooms (gruzdi): 100 g
4
Chop the garlic, add ground pepper and coriander, pour in oil, mix thoroughly, and let it sit for 3-5 minutes.
- Garlic: 2 cloves
- Ground red pepper: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Vegetable oil: 50 ml
5
Combine the prepared ingredients, dress with spicy oil, place on a plate, sprinkle with sesame, and serve immediately.
- Vegetable oil: 50 ml
- Sesame seeds: 1 tablespoon