Asian vegetable salad

Based on 15 ratings

Difficulty

Easy πŸ‘Œ
10
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
β…“ leek
carrot
red pepper
1 stalk celery
3 cobs baby corn
40 ml soy sauce
50 ml sweet chili sauce
5 ml rice vinegar
1 tsp honey
1 tbsp sesame seeds
Metric
Imperial

Utensils

  • cutting board
  • knife
  • small bowl
  • salad servers (optional)
  • large bowl

Nutrition per serving

Cal
196
Protein
7g
Fat
6g
Carb
43g

Step 1/4

Julienne carrot, red pepper, celery, baby corn, and leek.
  • β…“ 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

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

Mix the finely sliced vegetables with the dressing.
  • salad servers (optional)
  • large bowl

Mix the finely sliced vegetables with the dressing.

Step 4/4

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

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