Asian style root salad - Crispy Crunchy and Full of Tastes
This Asian root salad always manages to surprise me. Since I usually eat Mediterranean food, I guess my palate is not that used to Asian tastes. This is why I love this salad so much.
One of the first Asian salad I learned to cook was the green cabbage and sesame salad that was very trendy in my country around ten-fifteen years ago.
LEARNING THE ASIAN WAY
Since my first encounter with the Asian cabbage salad, I have gone a long way and learned a lot. I have discovered many new cooking ingredients, tastes, and techniques.
Asian Seasoning
Asian seasoning is always complex and has a combination of different tastes.
The beauty in Asian seasoning allows you to play with different tastes as long as you keep them balanced: sweet-sour, sweet-spicy, salty-spicy, salty-sweet-sour, etc.
If you balance your tastes perfectly, you can reach the elusive taste that Asian people refer to as “umami.”
crispy and crunchy asian salad
In the Asian salad, I use different crunchy root vegetables and add to them scallions and cilantro.
To make the salad more interesting I add some roasted peanuts to it. The peanuts add some more crunchiness and a bit of roasted taste that accompanies the roasted sesame oil in the sauce.
Experiment by your self
This Asian root salad is a basic recipe that you can make changes to it. Experiment with new ingredients and tastes.
Try to add some green cabbage, sprouts, or red pepper cut into strips.
Try to replace the rice vinegar with wine vinegar or apple vinegar.
Try to replace the sugar with honey and the ginger with ginger marmalade.
Experiment and adjust the salad to your liking.
Asian style root salad
Asian style root salad
Ingredients
Ingredients for the salad:
- 2 Kohlrabi sliced into thin Julienne
- 3 Carrots sliced into thin Julienne
- ½ Purple cabbage sliced into thin Julienne
- 1 A handful of cilantro leaves without the stem
- 1 The green part of a scallion cut into 4 cm pieces
- ½ cup Roasted, peeled, and chopped peanuts
Ingredients for the sauce
- 2 tbsp Sweet chili sauce
- 2 tbsp Soy sauce
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp Rice vinegar
- 1 tbsp Mirin
- 2 Clove of garlic crushed
- 1 tbsp Sugar
- ½ tsp Finely chopped ginger
Instructions
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Cut the kohlrabi, carrot and purple cabbage into thin Julienne.
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Take the scallion and remove the white part. cut the green part into 4 -5 Centimetere parts
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Cut each piece lengthwise into thin slices.
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Peel the roasted peanuts and chop them into a medium-size bits. we want them to have a bit of a bite to the,
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Mix all the salad ingredients in a bowl except for the sauce. Keep aside a bit of peanuts and cilantro leaves fr garnish.
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Place all the sauce ingredients in a bowl.
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Mix all the ingredients until the sauce is uniform, taste and fix seasoning if necessary.
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Add a bit of the sauce to the salad. mix well and taste. If necessary add some more sauce until the seasoning is perfect.
We do don't want to drench the salad with the sauce and it might be that you will have some sauce leftovers.
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Transfer the salad into a nice serving bowl. make a hill from the salad and garnish with the peanuts and cilantro leaves we kept aside.
