Eating Seasonally: Asian Veggie Salad

Yes, more food--those looking for yarn-related posts, I'm sure I'll have something for you soon, but now that it's summer it seems like it's all about food here!

Last week I had lunch at MeMe's in New Hamburg, and I had this great salad plate with three different salads. One was an Asian salad with sugar snap peas and carrots, which was really tasty. When I picked up the snow peas in my farm share this week, I decided I wanted to try the same with them.

As usual, quantities are not exact and you can substitute for pretty much any veggie here according to your tastes & what you have on hand.

10 oz. snow peas, chopped & blanched
1 carrot, julienned & blanched
1/2 bell pepper, julienned & blanched
1/3 C cucumber, julienned
1/2 C grape tomatoes, quartered
2 T sesame seeds
2 T cilantro, chopped

Dressing: (I measured NONE of these ingredients, so you'll want to adjust to taste!)
1 T vegetable oil
1 T ginger, grated
1 clove garlic, minced/pressed
1/4 C soy sauce
3 T cider vinegar (I probably would have used rice wine vinegar if I'd had it, so feel free to sub!)
2 T vegetable oil
2 T sesame oil

1. Combine vegetables, sesame seeds, & cilantro in a large bowl.
2. In a small saucepan, heat 1 T oil over medium-low heat. Add garlic & ginger & cook until fragrant, about 1 minute.
3. Add other dressing ingredients to the saucepan, whisk to combine, and heat until warm. Make sure to taste test to be certain you like the balance.
4. Toss veggies with warm dressing. Chill the salad before eating.

Why yes, I do have a photo--but please note this photo was taken more than 24 hours after the salad was made, so some of the colours have faded (I might add some acid to the blanching water next time to avoid this, although I think most of the colour change is from the soy sauce). Also, you'll note that there's some rice in the picture. I had a bit of leftover brown rice, so I threw it into the salad--it doesn't add anything to it, so I didn't include it in the recipe.

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Comments

This looks fantastic! I am going to try this next week