Salata asiatica/ Oriental salad

(Please scroll down for English version)

Dupa cum cei care ma urmaresc poate au observat, imi place in mod deosebit bucataria mediteraneana, dar imi place sa incerc de toate si de peste tot. Bucataria asiatica nu am incercat-o foarte mult, decat in cateva mancaruri calite rapid (stir-fry). Aceasta salata este o combinatie a cateva retete de salate gasite pe internet. Voiam sa folosesc niste teci de mazare proaspete, care imi plac foarte mult.
Desi sincer nu eram sigura ce o sa imi iesa, salata a iesit foarte buna, si este destul de versatila, adica se pot substitui ingredientele. Se poate folosi si salata verde, sau broccoli. Ingredientul cheie este susanul. Ii schimba total gustul. Gustati-o inainte sa adaugati semintele de susan si dupa, veti vedea diferenta. Si se pastreaza foarte bine la frigider, cred ca a fost chiar mai buna a doua zi, cand toate legumele s-au marinat in dressing.

Ingrediente:

Pentru salata:
2 cani varza rosie tocata
1/2 cana ardei gras feliat foarte subtire
1 morcov dat pe razatoare
2 cepe verzi, feliate subtire pe diagonala
1 cana teci de mazare proaspete
1 lingura patrunjel tocat

2 linguri seminte de susan

Se pune apa la fiert intr-o cratita mai mica, si cand fierbe se pun tecile de mazare pentru 3-4 minute. Se scot, se pun in baie de gheata sa se opreasca fierberea. Se scurg si se feliaza pe diagonala.

Semintele de susan se pun intr-un strat subtire intr-o tigaie, fara ulei, pe foc mic. Se lasa 4-5 minute, scuturandu-se din cand in cand tigaia, sa se amestece. Nu se lasa prea mult, sa nu se arda.

Se amesteca cu restul ingredientelor, si deasupra se toarna dressingul.

Pentru dressing:

1 lingurita de ghimbir proaspat dat pe razatoare
2 linguri sos de soia
2 linguri otet de orez (sau otet alb de vin)
1 lingurita miere
1 lingurita mustar Dijon
1/4 cana ulei de masline (se poate folosi ulei de susan, dar eu nu am avut)

Se amesteca toate ingredientele, cu exceptia uleiului, si se bat cu telul sa se amestece bine, apoi se toarna uleiul in fir subtire, pana cand este si uleiul incorporat.



As my followers may notice, I love Mediterranean cuisine, but I like to try recipes from around the world. I tried Asian cuisine only in some stir-fry’s. The today salad is a combination of few recipes that I found online, in which I wanted to use some fresh peapods.
Honestly, I wasn't sure about the final result, but it turned out really good. Is a versatile salad, in which you can substitute the ingredients. Some lettuce or fresh broccoli may be used. The key ingredient is sesame seeds. The sesame seeds change the taste, feel free to taste it, before and after you add it, you'll see. It keeps very well in the fridge, it was even better the next day, after the vegetables marinated in the dressing.

Ingredients:

2 cups shredded red cabbage
1/2 cup red or green pepper, sliced very thin
1 shredded carrot
2 green onions, sliced diagonally
1 cup fresh peapods
1 tbsp chopped parsley
2 tbsp sesame seeds

Put 4 cups of water to boil in a small pot. When the water is boiling, blanch the peapods only 3-4 minutes. Remove and place in water bath to stop cooking. Drain and slice diagonally.

To toast the sesame seeds, place them in a pan in a thin layer, with no oil. Toast on low heat for 4-5 minutes, shaking the pan for evenly cooking.

Mix all the ingredients, and pour the dressing on top.

For the dressing:
1 tsp grated fresh ginger
2 tbsp soy sauce
2 tbsp rice vinegar (or white wine vinegar)
1 tsp honey
1 tsp Dijon mustard
1/4 cup olive oil (sesame oil can be used, I didn't have any)

Mix all the ingredients, except the oil, until well mixed. Add the oil, little at a time. Pour the dressing over the salad.
Enjoy!