Do you love Asian recipes as much as I do? Then be sure to try this crunchy and healthy Asian salad. Chinese cabbage not only tastes great when steamed or cooked, but also when eaten raw.
Inhaltsverzeichnis
Why should you try this Asian salad recipe?
You should try this recipe because…
- it is prepared quickly, in just 15 minutes.
- Chinese cabbage contains vitamin C and mustard oils that are good for your immune system.
- 10g of protein per serving.
- it is very low in calories & fits well into a healthy diet
You need these ingredients for the Asian salad with Chinese cabbage
The fresh ingredients make this Asian raw vegetable salad particularly fresh and crunchy. Chinese cabbage is often only eaten as a boiled or steamed vegetable. With this dish, I want to show you that you can do a lot more with vegetables. In the Asian salad it tasted at least as good, if not better ;)
A sweet note goes very well with the typical cabbage taste. You get this with fresh peppers, crunchy carrots and the maple syrup from the dressing. Of course, a sour component should not be missing either. Lime juice, which is often used in Asian cuisine, is perfect for this. Rice vinegar also brings additional acidity.
I use ginger, spring onions and soy sauce to make the whole thing taste nice and spicy. Sesame is typical of Asian cuisine. In the form of oil and with the addition of sesame seeds, the taste comes out particularly well.
For the dish you need the following ingredients (the quantities are further down in the recipe):
- Yellow peppers
- Green peas or edamame
- sesame
- spring onions
- Chinese cabbage
- carrots
- Red cabbage
This is how the Asian salad is prepared
The Asian salad is ready in just 3 steps:
- Cut the vegetables into bite-sized pieces.
- Mix the rice vinegar, soy sauce, lime juice, maple syrup, pepper and sesame oil in a bowl.
- Place all ingredients in a bowl and stir.
My tip for you: If you eat the Asian salad directly, it is still nice and crispy and fresh. However, if you want everything to taste nice and spicy, let it steep a bit before eating.
Tip : I use a food processor to grate the red cabbage and carrots, which makes everything much faster. Here is my favorite model .
My favorite salad recipes
Especially in summer I like to prepare salads because they are usually ready quickly, I don’t have to stand by the stove for hours and they are very healthy with the right ingredients. You have to try the following salad recipes :
Follow for more recipe inspiration @genussdeslebens on Instagram and @genussdeslebens on Pinterest. I look forward to your message or comment on my recipes.
Asia Salat mit Chinakohl & Sesam Dressing
Equipment
Ingredients
- 200 g Gelbe Paprika
- 100 g Grüne Erbsen (gefroren) oder Edamame
- 4 Frühlingszwiebeln
- 180 g Chinakohl
- 150 g Rotkohl
- 150 g Karotten
- 10 g Sesam
Dressing
- 20 ml Sojasoße
- 1 Limette
- 8 g Ingwer
- 15 g Ahorn Sirup
- 20 ml Reisessig
- 2 EL Sesamöl
- 1 Knoblauchzehe
Anleitung
- Die gefrorenen Erbsen nach Packungsanweisung gar kochen.
- Das Gemüse in mundgerechte Stücke schneiden. Für das Raspeln der Karotte und des Rotkohls verwende ich gerne eine Küchenmaschine, damit sparst du dir einige Zeit.
Dressing
- Für das Dressing Reisessig, Sojasoße, Limettensaft, Ahornsirup und Sesamöl in einer Schüssel vermischen. Ingwer und Knoblauch schälen und feinhacken. Ebenfalls dazu geben.
- Dressing unter das Gemüse mischen und mit Sesamkörnern bestreuen.
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