There’s nothing like a refreshing Asian vegetable salad on a hot summer day. And lucky for you, we’ve got two delicious recipes that will hit just the right spot.
Marinated Asian Vegetable Salad
Ingredients:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- 1/2 head of Napa cabbage, shredded
- 1 red bell pepper, julienned
- 1/2 cup sliced scallions
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1 cup cooked and chilled soba noodles
- 1 cup diced tofu
Instructions:
- In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic. Set aside.
- In a large bowl, toss together the cabbage, red bell pepper, scallions, cilantro, mint, basil, soba noodles, and tofu.
- Pour the dressing over the salad and toss to combine. Let it marinate for at least 30 minutes before serving.
FAQ:
- Can I use another type of noodle?
- Yes, you can use any type of noodle you like, but soba noodles work particularly well in this recipe.
- Can I add meat to this salad?
- Of course! Grilled chicken or shrimp would be a great addition.
Check out this video for a step-by-step tutorial:
If you’re looking for some kitchen tools to help you make this salad, we recommend this set of bamboo utensils: https://amzn.to/3lr1RSn.
Asian Vegetable Salad
Ingredients:
- 2 cups thinly sliced Napa cabbage
- 1 English cucumber, peeled and thinly sliced
- 2 cups mixed sprouts (alfalfa, radish, or broccoli)
- 1 red bell pepper, thinly sliced
- 1 carrot, peeled and julienned
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/4 cup chopped roasted peanuts
Dressing Ingredients:
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/4 cup olive oil
Instructions:
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger.
- Slowly drizzle in the olive oil, whisking constantly, until the dressing is emulsified.
- In a large bowl, combine the cabbage, cucumber, sprouts, red pepper, carrot, mint, cilantro, and basil.
- Pour the dressing over the salad and toss to combine.
- Sprinkle the chopped peanuts over the top and serve immediately.
FAQ:
- Can I add protein to this salad?
- Yes, tofu or cooked chicken would work well in this recipe.
- What can I use in place of the mixed sprouts?
- Arugula, baby spinach, or watercress would all be great substitutions.
For those of you who prefer a visual guide, check out this video:
If you’re in need of a good chef’s knife for all your vegetable chopping needs, we recommend this one from Amazon: https://amzn.to/3lr1RSn.
So there you have it, two delicious Asian vegetable salads that are perfect for summertime picnics, potlucks, or just a light lunch on a hot day. Give them a try and let us know what you think!
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Healthy Asian Chopped Vegetable Salad – Thyme & Love
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Marinated Asian Vegetable Salad | Marinated Vegetable Salads, Vegetable
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ASIAN VEGETABLE SALAD | Sri Lankan Food Recipes
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Asian Vegetable Salad With Chicken And Ginger Sesame Dressing – Julia's
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