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Asia Salad

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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:

  1. Unpack the tofu, place between 2 layers of kitchen paper and squeeze gently to get some of the liquid out.
  2. Cut the tofu lengthways into slices and then cut into strips lengthways.
  3. 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.
  4. Turn the tofu strips over from time to time.
  5. Heat the oil in a pan and fry the strips just before serving the salad.

The algae salad:

  1. 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.
  2. Make a dressing from the other ingredients.
  3. Drain the seaweed, squeeze it out gently and mix it with the dressing.
  4. Let it soak in the refrigerator for at least 1 hour, mixing every now and then.

The marinated asparagus

  1. 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.
  2. In the meantime, make the marinade.
  3. 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:

  1. 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.
  2. Mix all dressing ingredients and season well.

The salad:

  1. Peel the carrot, wash the cucumber. Twist both into pins over the thicker side of the spiral cutter.
  2. Halve the Chinese cabbage and cut across into very fine strips.
  3. Cut the radishes and mushrooms into thin slices.
  4. Mix the salad ingredients in a large bowl.

The finish:

  1. Spread the asparagus and seaweed salad on the plates.
  2. Stir the rest of the asparagus marinade into the salad dressing and then mix this with the salad ingredients.
  3. Spread the salad on the plates and place the tofu strips on top.
  4. We had some bread with it.

Wèikǒu hǎo .. Bon appetit !!

Dinner
European
asia salad

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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