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IngredientsMethod
🇿🇦 South AfricaSalads

🥗 Asian Crunch Salad

Pickled vegetable ribbons with pickled red onion and ponzu sauce.

GlutenSoySesame

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Asian Crunch Salad

Asian Crunch Salad Prep

Ingredients

  • •250g Prepared Asian Pickled Salad (see prep recipe)
  • •30ml
  • •10g Pickled red onion (see prep recipe)

Garnish

  • •1g Green garnish
  • •1g Sesame seeds OB mix
  • •1 Lemon wedge

Equipment

  • Large spoon
  • Airtight container

Method

  1. 1Weigh out 250g of pickled vegetables and lightly squeeze off the vinegar pickle.
  2. 2Place a neat pile of the veggies on a side plate and add the pickled red onion on top.
  3. 3Garnish with sesame seeds and green garnish.
  4. 4Place in a sauce bowl and place onto the small plate.
  5. 5Stir the ribbons every half hour, to ensure that they all get covered in the vinegar

Plating

Side plate. Small sauce bowl.

PlateSauce bowl

🥡 Takeaway

📦 Soup & Salad Bowl with 1x sauce container

Tips

  • •Be sure to prepare the salad at least 1 hour in advance.
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