Asian Vegetable Salad
With Soybean Sprouts
Ingredients
- 100 g / 3.5oz fresh green beans, cut into diagonal strips
- 1 carrot, diagonally cut
- 50 g / 1.8oz cauliflower, broken into small florets
- 50 g / 1.8oz Romanesco broccoli
- 1/2 Chinese cabbage, cut into diamond shaped pieces
- 2 red onions, thin-cut strips
- 50 g / 1.8oz fresh pineapple, finely diced
- 100 g / 3.5oz soybean sprouts
- 1 cucumber, diagonally cut
- 1 tbsp “Buddha’s Belly“ (Herbaria)
- 2 tbsp rice vinegar or white balsamic vinegar
- 4 tbsp cold pressed sesame oil
Water-blanch beans, carrots, cauliflower and Romanesco broccoli for 2-3 minutes and cool promptly (however, save some vegetable stock!), preferably with ice water, drain. Mix “Buddha’s Belly“ and two tablespoons of the vegetable stock and let stand 3 minutes. Add vinegar, whisk in the oil. In a large bowl, combine vegetables, add dressing and mix well.
