Asian vegetable salad

Nutrition per serving

• Step 1/4

  
  • ⅓ leek
  • 1 carrot
  • 1 red pepper
  • 1 stalk celery
  • 3 cobs baby corn
  • cutting board
  • knife

  Julienne carrot, red pepper, celery, baby corn, and leek.

• Step 2/4

  
  • 40 ml soy sauce
  • 50 ml sweet chili sauce
  • 5 ml rice vinegar
  • 1 tsp honey
  • small bowl

  For the dressing, mix soy sauce, sweet chili sauce, rice vinegar, and honey in a small bowl.

• Step 3/4

  
  • salad servers (optional)
  • large bowl

  Mix the finely sliced vegetables with the dressing.

• Step 4/4

  
  • 1 tbsp sesame seeds

  Add the sesame seeds. Serve as a starter or refreshing entree.