This unusual Asian salad can be served separately and as a side dish to shrimp or tofu. Peking cabbage, bell pepper and fried eggplant are perfectly combined with each other. It turns out easy and satisfying at the same time.
Ingredients
- Peking cabbage - 0.5 head
- Eggplant - 1 piece
- Bell pepper - 1 piece
- Sprouted grains - 2 handfuls
- Sesame - 2 art.l.
- Sesame oil - 2 tsp.
- Balsamic vinegar - 1 tsp.
- Soy sauce - 2 art.l.
- Teriyaki sauce - 2 tsp.
- Olive oil - 1 art.l.
- Dried chili pepper - 1 pinch
Step-by-step cooking recipe
Cut the eggplant and pepper into strips and fry in olive oil until soft.
Chop the Peking cabbage, add the sprouted grains and mix the salad.
Season it with soy sauce and sprinkle with balsamic and sesame oil.
Sprinkle sesame seeds on the salad and pour teriyaki sauce over it.
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