Ingredients with Measurements:
- 2 cups of boiled corn kernels
- 1 cup of boiled green beans, cut into bite-sized pieces
- 1 cup of boiled potatoes, cut into bite-sized pieces
- 1 cup of boiled carrots, cut into bite-sized pieces
- 1 cup of boiled peas
- 1 cup of boiled edamame beans
- 1 cup of cherry tomatoes, halved
- 1/2 cup of chopped red onion
- 1/2 cup of chopped cilantro
- 1/4 cup of olive oil
- 1/4 cup of white wine vinegar
- 1 tablespoon of honey
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the boiled corn kernels, green beans, potatoes, carrots, peas, edamame beans, cherry tomatoes, red onion, and cilantro.
2. In a separate bowl, whisk together the olive oil, white wine vinegar, honey, salt, and black pepper.
3. Pour the dressing over the salad and toss until all the ingredients are evenly coated.
4. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Total carbohydrates: 30g
- Dietary fiber: 6g
- Protein: 8g
Substitutions for ingredients:
- You can substitute the white wine vinegar with apple cider vinegar or lemon juice.
- You can substitute the honey with maple syrup or agave nectar.
Variations:
- You can add grilled chicken or shrimp for a protein boost.
- You can add avocado or feta cheese for extra creaminess.
- You can add chopped jalapeno or red pepper flakes for a spicy kick.
Tips and tricks:
- Make sure to boil the vegetables until they are tender but still firm.
- You can use frozen vegetables if fresh ones are not available.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro or cherry tomatoes.
Garnishes:
- Additional cilantro or cherry tomatoes.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Garlic bread or a side of rice.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, add more vegetables to balance out the flavors.
Food safety advice:
- Make sure to boil the vegetables until they are fully cooked to prevent any foodborne illnesses.
Food history:
- Cimol Salad is a traditional Indonesian dish that is typically served as a side dish or appetizer.
Flavor profiles:
- This salad is fresh, crunchy, and slightly sweet with a tangy dressing.
Serving suggestions:
- Serve this salad at a summer barbecue or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian