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
2-3 tbsp lemon juice
1-2 tbsp sugar
1 tbsp fish sauce [use 1/4 tsp salt for vegetarian version]
- Combine all the cut ingredients in a mixing bowl. Add in the dressing [just increase the dressing ingredients if you are using more vegetables].
- Toss well, taste to adjust seasoning.
- Sprinkle sesame seeds.
- Chill until required or serve fresh.