Asian Vegetable Salad

Asian Vegetable Salad
30 min.


for 4 servings
200 grams Snow pea
1 red Bell pepper
1 Cucumber
300 grams Button mushrooms
1 Garlic clove
2 tablespoons Vegetable oil
4 tablespoons Vinegar
1 tablespoon Soy sauce
freshly ground pepper
2 tablespoons Sesame oil
1 tablespoon Sesame seeds
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Preparation steps

Step 1/1

Rinse the snow peas, remove their strings and blanch in a pot of boiling salted water until tender, about 2 minutes. Drain, rinse under cold water and drain well. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into pieces. Peel and slice the cucumber. Clean the mushrooms with a damp cloth and slice. Peel and finely chop the garlic.

Heat 2 tablespoons of oil in a skillet and saute the mushrooms until tender. Add the peppers, snow peas and garlic and cook briefly. Arrange the sauteed vegetables and cucumber slices on a serving dish. Whisk together the vinegar, soy sauce, and sesame oil, season with salt and pepper and pour over the salad. Serve sprinkled with sesame seeds.