Asian vegetable salad

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.

Enjoy your meal!