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Asia Salad
The perfect asia salad recipe with a picture and simple step-by-step instructions.
Tofu strips
- 350 g Tofu (natural or smoked)
- 60 ml Soy sauce
- 1 tsp Lime zest
- 1 tbsp Lime juice
- 2 tbsp Peanut oil
- 1 good tsp Agave syrup or beet syrup
- 1 size Clove of garlic
- 2 cm Ginger
- 2 cm Oil
Seaweed salad
- 20 g Dried lettuce seaweed
- 2 tbsp Sesame oil
- 2 tbsp Rice vinegar
- 0,75 tbsp Lime juice
- 0,5 tbsp Grated ginger
- 1 toe Pressed garlic
- 1 tbsp Sugar beet syrup or agave syrup
- 1 tbsp Sesame
Marinated asparagus
- 500 g Mini asparagus or Thai asparagus
- Salt, sugar, lemon juice
- 0,5 Lime
- 1 tbsp Rice vinegar
- 2 tbsp Soy sauce
- 1 tbsp Agave syrup or beet syrup
- 1 tbsp Sesame oil
- 1 tbsp Sesame
Salad dressing
- 1 Lime
- 1 tbsp Rice vinegar
- 1 -2 tbsp Soy sauce
- 1 tbsp Agave syrup or beet syrup
- 1 tbsp Sesame oil
- 1 tbsp Chili
- 1 small Clove of garlic
- 2 -3 cm Ginger
- 15 leaves Basil
- 4 -5 Stängel Coriander
- 2 Spring onions
For the salad
- 1 size Carrot
- 0,33 Cucumber
- 1 smaller Chinese cabbage
- 4 size Radish
- 4 crisp and fresh Mushrooms
- 1 packet Sprouts of your choice
The fried tofu strips:
- Unpack the tofu, place between 2 layers of kitchen paper and squeeze gently to get some of the liquid out.
- Cut the tofu lengthways into slices and then cut into strips lengthways.
- Make the marinade from the other ingredients and use them to put in the tofu. The longer, the more intense the taste becomes. Store in the refrigerator.
- Turn the tofu strips over from time to time.
- Heat the oil in a pan and fry the strips just before serving the salad.
The algae salad:
- Remove the seaweed from the packaging and place in a bowl. Water according to the instructions on the package. The algae swell up quite quickly. Usually 5-10 minutes are enough.
- Make a dressing from the other ingredients.
- Drain the seaweed, squeeze it out gently and mix it with the dressing.
- Let it soak in the refrigerator for at least 1 hour, mixing every now and then.
The marinated asparagus
- Wash and drain the asparagus. Cut off the lower end and cook in 750 ml of water with a teaspoon each of salt and sugar as well as a tablespoon of lemon juice until crispy.
- In the meantime, make the marinade.
- Remove the asparagus from the pot and rinse briefly with cold water, then place in a deep plate and mix carefully with the marinade. Set aside and mix every now and then.
The salad dressing:
- Chop the chili and garlic very finely. Finely grate the ginger. Cut the basil and coriander into fine strips. Cut the spring onions into thin rings.
- Mix all dressing ingredients and season well.
The salad:
- Peel the carrot, wash the cucumber. Twist both into pins over the thicker side of the spiral cutter.
- Halve the Chinese cabbage and cut across into very fine strips.
- Cut the radishes and mushrooms into thin slices.
- Mix the salad ingredients in a large bowl.
The finish:
- Spread the asparagus and seaweed salad on the plates.
- Stir the rest of the asparagus marinade into the salad dressing and then mix this with the salad ingredients.
- Spread the salad on the plates and place the tofu strips on top.
- We had some bread with it.
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