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Friday, January 16, 2015

Mixed Vegetable Salad

Crunchy salads are my favourite especially when there are meat dishes in a meal.  Vegetable dishes is a must have for every meal with rice or noodles for my family.
I made this salad to serve with the Spicy Angel Hair Pasta With Minced Meat Sauce for a complete meal.
Verdict - the shredded vegetables are crunchy and the dressing is not sweet but flavourful with the toasted sesame seeds.  This salad can also be served with crispy fried firm beancurd pieces [taukwa] with a sprinkle of toasted ground peanuts. Best of all, it is easy to prepare and can be done ahead of meal time.  
Recipe Source - Y3K Magazine No. 69
300 gm cucumber or mango - shredded [I used cucumber]
5 pieces black fungus [mok yee] - soaked, scalded and shredded
1 small carrot - peeled and shredded
1-2 small red chilli - seeded and chopped
Dressing [combine]
2-3 tbsp lemon juice
1-2 tbsp sugar
1 tbsp fish sauce [use 1/4 tsp salt for vegetarian version]
a few drops of sesame oil
  1. Combine all the cut ingredients in a mixing bowl.  Add in the dressing [just increase the dressing ingredients if you are using more vegetables].
  2. Toss well, taste to adjust seasoning.
  3. Sprinkle sesame seeds.
  4. Chill until required or serve fresh.

I'm submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours


Phong Hong said...

Kimmy, I must try this Mixed Vegetable Salad! It is different from what I have eaten before. I am always looking for new salads!

Kimmy said...

Hi Phong Hong, most of my salads are mild in taste and I don't use olive oil. It's more oriental in taste and flavour.

kitchen flavours said...

Yum! What a lovely salad! I know that I would enjoy this very much!

Kimmy said...

Hi Joyce, my family can just have this with fried meats or fish. Very crunchy and refreshing. Moreover, this salad isn't oily or too sweet.

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