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Mixed salad and its Asian sauce
I accompanied my salad with a slightly spicy Chinese sauce.
To prepare it, I used gourmet oil with grilled peanuts and chili, and to add a little sweet note, a soy sauce. To finish, I added a little golden sesame and a dash of lemon juice.
In the salad, we obviously find salad, but also carrots, grated cauliflower, lacquered mushrooms, walnut kernels and a mixture of seeds.
This seasonal fall salad is ideal as a starter, thanks to it, you will be able to vary soups and thus prepare yourself for lunch or for the evening.
In addition, if you do not add the sauce, you can keep it a few more days in the fridge.
You can also make an even more complete variation by replacing the salad with lentils, quinoa, pasta or even rice …
If you have a hard time with chili, there is also sesame or peanut oil which can easily replace the one I used. You can also make a variation by adding a few drops of balsamic vinegar to the sauce.
Here is the recipe:
AuthorBeauty FoodIn a bowl, combine the oil with the soy sauce and lemon juice.
Add the sesame seeds and the sauce is ready.
Keep cool in a small container.
Immerse the salad in a large bath of cold water for 10 minutes with 1 tbsp of white vinegar before passing it through a wringer. Cut the leaves in half if they are too large. Do not forget to cut the white parts which are at the root of the leaves. Reserve in the fridge.
Wash, peel and cut the carrots into thin slices before plunging them into a lemon bath. Reserve in the fridge.
Brown the mushrooms in a pan with a little coconut oil.
Add soy sauce to lacquer and set aside.
To keep the salad as much as possible, I advise you to mix all the ingredients at the last moment.
In a bowl, add the salad, carrots, chopped sundried tomatoes, mushrooms and squash seeds.
Grate the cauliflower at the last moment then add the sauce.
Enjoy your meal
Ingredients
Instructions
In a bowl, combine the oil with the soy sauce and lemon juice.
Add the sesame seeds and the sauce is ready.
Keep cool in a small container.
Immerse the salad in a large bath of cold water for 10 minutes with 1 tbsp of white vinegar before passing it through a wringer. Cut the leaves in half if they are too large. Do not forget to cut the white parts which are at the root of the leaves. Reserve in the fridge.
Wash, peel and cut the carrots into thin slices before plunging them into a lemon bath. Reserve in the fridge.
Brown the mushrooms in a pan with a little coconut oil.
Add soy sauce to lacquer and set aside.
To keep the salad as much as possible, I advise you to mix all the ingredients at the last moment.
In a bowl, add the salad, carrots, chopped sundried tomatoes, mushrooms and squash seeds.
Grate the cauliflower at the last moment then add the sauce.
Enjoy your meal
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