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Go for a double amount, it runs out fast: a Chinese salad that loves to grill

Preparations for Independence Day can start right now, and this salad is a very successful first step

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• recipe

• salad

• Carrot

• Cucumbers

• kohlrabi

Doe Jenny

Wednesday, 07 April 2021, 06:00 Updated: 09:10

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Great for a picnic or over the fire.

A sweet and sour salad that can be prepared in advance (Photo: Walla !, Ayala Jenny)

We call this salad "Chinese salad" because it tastes like the pickles served in Asian restaurants.

This is a slightly different salad, very fresh in taste, and its biggest advantage is that it can be prepared a long time in advance and also packed.

The hiking season is in full swing, Independence Day is right here and if you are looking for a refreshing and fun salad to take with you for a picnic or over the fire, this recipe is just for you.

Tip:

The salad can be kept in a closed container in the refrigerator in the soaking liquid for up to three weeks, just like pickles.

My recommendation - make a large amount out of it.

More on Walla!

There is a salad, and there is this salad: all spring on a plate (with excellent sauce)

To the full article

Sour-sweet Chinese salad

Recipe By: Ayala Jenny, Walla!

Food

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• 20 minutes of work

• piece of cake

• Asian

• vegan

• Recipes for Independence Day

• fur

• Salads

• vegetables

• kosher

Sour-sweet "Chinese" salad (Photo: Walla !, Ayala Jenny)

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Ingredients

• • 3 carrots

  • 3 cucumbers

  • 1 large radish / 2 small or kohlrabi

  • 5 cups

  • ½1 cups vinegar

  • ½1 cups of sugar

• To serve:

  • Roasted sesame seeds and / or toasted almond slices

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Preparation

How to make a sweet and sour Chinese salad?

• Using a mandolin or a sharp knife, slice all the vegetables into thin slices lengthwise and cut them into long strips - juliennes (or matches).

• 2 Put the chopped vegetables in a glass jar that can be tightly closed and there is no problem pouring boiling liquid into it.

• 3 Heat the water, vinegar and sugar in a cauldron (small pot) until the liquid boils and the sugar melts.

• 4 Pour all the liquid over the vegetables and cool at room temperature.

  When the liquid has cooled, close the vessel and place in the refrigerator.

• 5 Before serving, remove from the liquids the required amount of vegetables, sprinkle over roasted sesame seeds and / or toasted almond slices and serve.

  The rest of the vegetables in the vessel can be closed and left in the refrigerator until the next meal.

  Sour-sweet "Chinese" salad (Photo: Walla !, Ayala Jenny)

• The 5

  vegetables are kept in the refrigerator for up to three weeks as long as they are covered in liquid and tightly closed.

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• Broccoli and avocado salad

• Dipped in broccoli and mozzarella

• Leaf salad in brown butter vinaigrette

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• A colorful Sabih salad

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• Couscous salad, beets and radishes

Conversion calculators

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  From "litarchus" to "litarchus"

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