Vegetable salad mix with Asian dressing
6 servings
20 minutes
Vegetable mix salad with Asian dressing is an explosion of freshness and flavor inspired by Thai traditions. Light and crunchy, it combines finely sliced carrots, napa cabbage, celery, and cucumbers soaked in a fragrant dressing made from soy sauce, sesame oil, lime, and spices. Each forkful is a balance of sweet-sour notes with spicy ginger and garlic gently accented by fresh cilantro and crunchy sesame seeds. This salad pairs wonderfully with meat dishes but also stands out as a great light dinner or vibrant addition to a festive table. Chilling the vegetables before serving makes their texture especially juicy and crisp. An ideal choice for those who appreciate fresh, healthy, and expressive flavors!
1
The most important thing in this salad is the cutting of vegetables, so we start to cut the vegetables slowly:
2
Trim the carrot thinly on both sides with a sharp knife to prevent it from falling while slicing, then slice it into thin rounds and cut those into thin strips.
- Carrot: 2 pieces
3
Cut the celery stalks into thin strips.
- Celery stalk: 2 pieces
4
We also chop the Beijing cabbage.
- Napa cabbage (pak choi type): 0.3 head
5
Put the vegetables in very cold water (they can stay there for up to 2 hours - they just become crisper)
6
Peel the cucumbers, scoop out the seeds with a round spoon, and cut them into thin strips.
- Cucumbers: 2 pieces
7
Slice green onions and leeks into thin rounds at a sharp angle.
- Spring onion: 4 pieces
- Leek (white part): 1 head
8
Dressing: crush the garlic with a knife and chop finely
- Garlic: 3 cloves
9
Cut off all shoots from the ginger root, stand it upright, slice the skin tangentially, and grate or chop finely;
- Fresh ginger root: 8 g
10
3 tablespoons of rapeseed oil (I have olive oil), 2 tablespoons of sesame oil, juice of lime or half a lemon, 2 tablespoons of brown sugar, 100 g of soy sauce, 2 cm of ginger root, 2-3 cloves of garlic, finely chopped, chili finely (without seeds). Mix well with a whisk.
- Vegetable oil: 4 tablespoons
- Toasted sesame oil: 2 tablespoons
- Lime: 1 piece
- Dark brown sugar: 2 tablespoons
- Soy sauce: 100 ml
- Fresh ginger root: 8 g
- Garlic: 3 cloves
- Red chili pepper: 1 piece
11
Remove the vegetables from the water, shake them, and add leeks, green onions, and cucumbers to the vegetables.
- Spring onion: 4 pieces
- Leek (white part): 1 head
- Cucumbers: 2 pieces
12
Mix with hands, sprinkle with cilantro and toasted sesame seeds.
- Fresh cilantro (coriander): to taste
- Toasted sesame seeds: to taste
13
The salad is amazing, light, and cleansing. Perfect for dinner or with meat. Today we had it with baked pork belly in honey sauce - it's something incredible!