Follow these steps for perfect results
lettuce
torn
napa cabbage
torn
mung bean sprouts
bamboo shoots
sliced
carrots
thinly sliced
celery
thinly sliced
broccoli florets
chopped
soy sauce
rice vinegar
water
garlic
minced
ginger root
minced
Wash and tear the lettuce and napa cabbage.
Prepare the mung bean sprouts, bamboo shoots, carrots, celery, and broccoli florets by slicing or chopping them thinly.
Combine all the prepared vegetables in a large bowl.
Toss the vegetables together to mix evenly.
Set the salad aside temporarily.
In a blender or small jar, combine the soy sauce, rice vinegar, water, minced garlic, and minced ginger root.
Process the dressing ingredients briefly in the blender or shake well in the jar to combine them into a homogeneous mixture.
Pour the dressing over the salad in the bowl.
Toss the salad thoroughly to ensure all the vegetables are coated with the dressing.
Serve the salad immediately to prevent it from becoming soggy.
Expert advice for the best results
Add toasted sesame seeds or chopped peanuts for extra crunch and flavor.
For a spicier kick, add a pinch of red pepper flakes to the dressing.
Marinate the vegetables in the dressing for 15-20 minutes before serving for a more intense flavor.
Everything you need to know before you start
5 minutes
The dressing can be made ahead of time, but the salad is best served immediately after tossing.
Serve in a shallow bowl or on a platter. Garnish with sesame seeds and chopped scallions.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch or dinner.
Serve with a bowl of miso soup.
The acidity of the Riesling pairs well with the tangy dressing.
A light and refreshing Saison complements the salad's flavors.
Discover the story behind this recipe
Commonly served during festive occasions as a symbol of prosperity and good health.
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