Salad > Vegetable Salads > Asian Salads

Oyong and Carrot Salad Recipe

Ingredients with Measurements:
- 1 large oyong (chayote), peeled and sliced thinly
- 2 medium-sized carrots, peeled and julienned
- 1/2 red onion, sliced thinly
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts

Dressing:
- 3 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes

Special equipment needed:
- None

Step-by-step instructions:
1. In a large bowl, combine oyong, carrots, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, honey, fish sauce, soy sauce, ginger, garlic, and red pepper flakes until well combined.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Sprinkle chopped roasted peanuts over the top of the salad.
5. Serve chilled.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 18g
- Protein: 4g

Substitutions for ingredients:
- Oyong can be substituted with cucumber or zucchini.
- Carrots can be substituted with jicama or daikon radish.
- Red onion can be substituted with shallots or scallions.
- Cilantro can be substituted with parsley or mint.
- Roasted peanuts can be substituted with cashews or almonds.

Variations:
- Add sliced red bell pepper or cherry tomatoes for extra color and flavor.
- Use a different type of nut, such as walnuts or pecans, instead of peanuts.
- Add cooked shrimp or chicken for a protein boost.

Tips and tricks:
- To make the salad ahead of time, prepare the vegetables and dressing separately and combine them just before serving.
- Use a mandoline or vegetable peeler to slice the oyong and julienne the carrots for a more uniform look.
- Toast the peanuts in a dry skillet over medium heat for a few minutes to enhance their flavor.

Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None needed

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro leaves or lime wedges.

Garnishes:
- Chopped cilantro leaves
- Lime wedges

Pairings:
- Grilled chicken or fish
- Rice or quinoa

Suggested side dishes:
- Steamed broccoli or green beans
- Garlic bread or naan

Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add a splash of olive oil or more dressing.

Food safety advice:
- Wash all vegetables thoroughly before using.
- Store leftover salad in the refrigerator and discard any that has been left out at room temperature for more than 2 hours.

Food history:
- Oyong, also known as chayote, is a type of squash that is commonly used in Southeast Asian cuisine.
- Carrots are believed to have originated in Afghanistan and were first cultivated for their medicinal properties.

Flavor profiles:
- The salad is sweet, sour, and savory, with a slight kick of heat from the red pepper flakes.

Serving suggestions:
- Serve the salad as a light lunch or as a side dish with a main course.

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Region: Indonesian

Taste: Tangy, Sweet, Refreshing, Crunchy