Recipe
Asian Crunchy Vegetable Salad
15 min
Calories 155 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Carrots | 2 (about 200 g) |
|---|---|
| Red cabbage | 150 g |
| Green bell pepper | 1 |
| 【Dressing】 | |
| Juice of 1/2 lime | |
| Ginger paste | 1/2 tsp (or fresh ginger, grated — about 2 cm) |
| Soy sauce | 1 tbsp |
| Sweet soy sauce | 1 tbsp |
| Kadoya Roasted Sesame Oil | 1 tbsp |
| 【To serve】 | |
| Sesame seeds | |
| Chopped peanuts | 50g |
| Spring onion, thinly sliced | 1 |
| Chopped coriander |
Directions (15 min)
-
Peel the carrots and rinse the bell pepper and red cabbage.
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Thinly slice the carrots and red cabbage using a mandoline or knife.
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Cut the bell pepper in half, remove the seeds, and slice into thin strips.
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Mix all the dressing ingredients and pour over the vegetables.
-
Toss well to combine.
-
Divide into bowls and top with peanuts, sesame seeds, spring onion, and coriander.
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