Ingredients with Measurements:
- 1 bunch of Allium Chinense (scallions), thinly sliced
- 1 medium-sized cucumber, thinly sliced
- 1 medium-sized carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped basil leaves
- 1/4 cup chopped peanuts
- 1/4 cup sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced Allium Chinense, cucumber, carrot, red and yellow bell peppers, cherry tomatoes, cilantro, mint leaves, and basil leaves.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, and olive oil. Season with salt and pepper to taste.
3. Pour the dressing over the vegetable mixture and toss to combine.
4. Sprinkle the chopped peanuts and sesame seeds over the salad and toss again.
5. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- Allium Chinense can be substituted with green onions or chives.
- Cucumber can be substituted with zucchini or jicama.
- Carrot can be substituted with daikon radish or turnip.
- Red and yellow bell peppers can be substituted with any color bell peppers.
- Cherry tomatoes can be substituted with grape tomatoes or diced tomatoes.
- Peanuts can be substituted with cashews or almonds.
- Sesame seeds can be substituted with sunflower seeds or pumpkin seeds.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Olive oil can be substituted with any neutral-tasting oil.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced mango or pineapple for a sweet and tangy flavor.
- Add cooked soba noodles or quinoa for a heartier salad.
Tips and tricks:
- Use a mandoline or a sharp knife to thinly slice the vegetables for a more uniform texture.
- Toast the peanuts and sesame seeds in a dry pan for a few minutes to enhance their flavor.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- This salad can be made up to a day in advance, but wait to add the peanuts and sesame seeds until just before serving to keep them crunchy.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None needed, serve chilled.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs and peanuts for a pop of color.
Garnishes:
- Chopped herbs
- Chopped peanuts
- Sesame seeds
Pairings:
- This salad pairs well with grilled meats or fish.
- Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
- Miso soup
- Edamame
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the vegetables are too crunchy, let the salad sit for a few minutes to allow the dressing to soften them slightly.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Allium Chinense, also known as scallions or green onions, are a staple in many Asian cuisines.
- This salad is inspired by Vietnamese and Thai cuisine, which often use fresh herbs and crunchy vegetables in their dishes.
Flavor profiles:
- This salad is fresh, crunchy, and slightly sweet and tangy from the dressing.
- The Allium Chinense adds a mild onion flavor, while the herbs add a bright and fragrant note.
- The peanuts and sesame seeds add a nutty crunch.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a summer barbecue or picnic.
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