Description
This salad with an Asian twist should be the law of the genre, it's pretty sharp. The chili pepper plays an important role, it will give a freshness and sharpness to the dish, it remains only to decide how much to add it to the salad.
Ingredients
-
Sauce
3 Tbsp
-
Vegetable oil
1 Tbsp
-
Vinegar
1 Tbsp
-
Sugar
1 Tbsp
-
Squid
300 g
-
Cabbage
1 plug
-
Chili
4 piece
-
Ginger
-
Carrots
1 piece
-
Green onions
-
Lemon juice
Cooking
Squid wash, peel.
Boil in boiling water for 2-3 minutes, not more. Sprinkle with lemon juice, let cool.
Cabbage cut into strips.
Cut into strips of squid.
Also cut into julienne or grate the carrots.
The recipe calls for 4 red chilli finely chopped with the seeds, uh... I Personally are unable to do so, took 1 large green Chile percino average of Hotness and thinly sliced rings. How acute must be the salad, decide for yourself. Peel and grate the piece of ginger.
Prepare the filling. Mix Kikkoman soy sauce, sugar, white wine vinegar, vegetable oil.
In bowl, mix all ingredients, pour dressing and mix.
Arrange salad on plates.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.