Warm Asian Salad.

Warm Asian Salad.

This warm Asian salad is an eating sensation! Sweet and spice, warm and cool, and soft and crisp. I absolutely love South East Asian flavours. One of my favorite places to eat out is Wagamama and I developed this recipe from a dish I had in there. The combination of the soft roasted vegetables, crunch from the raw veg, the combination of warm and cool and the amazing dressing (which has a kick!) makes this a great eating experience. You can buy Shichmi easily online.

Warm Asian Salad. V. GF

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 Sweet potato cut into 2cm cubes
  • 2 Red Peppers, trimmed, de-seeded and finely sliced
  • 1 Small Butternut Squash cubed
  • 200g Sugar Snap Peas sliced on the diagonal
  • Beansprouts
  • 3 Sprigs of Coriander
  • Sesame & Olive Oil
  • Dressing:
  • 2 Tbsp Mirin
  • 2 Tbsp Rice wine
  • 1 Tbsp Honey
  • 100g Miso paste
  • 1/2 Tsp Shichmi* seasoning NOTE! This is a very hot mix – so use a little and try it out first!
  • 1 Tbsp Chilli oil
  • 1 Tbsp Rapeseed Oil

Instructions

Pop all the dressing ingredients into a bowl and beat with a fork or small whisk until smooth.

Pre-heat the oven to 200g. Put sweet potato, and butternut on a roasting pan and toss in a little sesame and olive oil, season well and roast for 20 minutes, or until tender. Allow to cool a little. Put all the ingredients except the coriander into a large bowl and toss with the dressing. Then top with the coriander and serve.

* Shichmi typically has: Ground chili, Japanese pepper, roast orange peel, black sesame seed, ground ginger, poppy seed and Nori (seaweed) in it.

 

 

 

 

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