Handmade: Vegan Asian Salad
It’s leading up to the festive season, and do you know what the means? Large quantities of food for lots of lovely people that each have their own tastes and dietary restrictions.
It can be tricky to please everyone but we think we’ve got the perfect salad, packed full of greens with a little hit of ginger and chilli. It could make a great entree or side salad to serve with your Christmas feast!
Vegan Asian Salad Recipe
- 3-4 Cucumbers
- 2-3 Carrots
- 1 bunch of Coriander
- 6 Shallots
- 1 Red Chilli
- 1/3 Soy Sauce
- 1-2 tbs Grated Ginger
- 1 tbs White Vinegar
- 2 tbs Rice Wine Vinegar
- 2 tbs Sesame Oil
- 2 tbs White Sesame Seeds
- 2 tbs Black Sesame Seeds
1. Rinse and pat dry your salad ingredients. If you have a v-slicer, it will make prepping this salad a lot easier! Start by thinly slicing up your cucumbers & carrots, longways. Set your v-slicer to it’s thinest setting or use the wide single grate on your grater. Pop into a large bowl. If you are making this salad a few hours in advance, set the cucumber aside in a colander with a pinch or two of salt to drain any excess liquid and stop the salad going soggy.
2. Roughly chop your coriander and shallots. Add to your bowl.
3. Slice your in half chilli long ways, remove the seeds (unless you like a lot of heat) and finely chop the skin. Add to your bowl.
4. Make the sauce in a separate small bowl. Add in the soy sauce, grated ginger, white vinegar, rice wine vinegar and sesame oil. Stir or shake it up if you have a dressing bottle. Have a little taste before you add it to your salad – everyone has their own preference for how vinegary or salty they like it. You can modify the quantities slightly to suit your preferences.
5. Pour the dressing on top of the salad. Add your white and black sesame seeds and toss everything through to evenly coat the salad and ensure it’s mixed through well.