2020-08-13 / test@t
Crispy vegetable salad with sweet chili sauce
- 1 small daikon root
- 1 large juicy carrot
- 4 medium cucumbers
- 1 red bell pepper
- 1 head of iceberg lettuce
- 2-3 sprigs of mint
- roasted sesame seeds for serving
- 100 g sweet chili sauce
- 1 tbsp. l. fresh grated ginger
- 3 tbsp. l. soy sauce
- 1 tbsp. l. dark sesame oil
STEP-BY-STEP COOKING RECIPE
Grate daikon and carrots for Korean carrots. Put the daikon in cold water with ice, dry before serving.
Cut the cucumbers in half lengthwise, remove the seeds with a spoon, cut the cucumbers across into slices 3-4 mm.
Cut the bell pepper in half lengthwise, remove the seeds, cut the flesh into strips of 2-3 mm. Finely chop the iceberg and mint.
Mix all ingredients for dressing.
Mix vegetables with dressing and mint, place in bowls, sprinkle with sesame seeds, garnish with mint.