Asian Beetroot Salad

My housemate loves making Asian salads. The combination of salty, sweet and spicy flavours are always well balanced and moreish. I have been inspired by her dishes, but until now too timid to have a go creating my own version.

Recently I headed out for lunch with a colleague, we were just picking up some take away. While waiting for her order I spotted a tasty looking carrot and noodle salad. Although I didn’t get it I was inspired by it.

This post is about my foray into Asian salad making.

01 beetroot salad

In essence this salad is made from julienned vegetables, tofu, noodles and dressing. I chose to keep the dressing simple using fresh lime, chilli, garlic, sesame and soy.

Ingredients:

  • 300g vegetables (one small carrot, one small zucchini, 100g raw beetroot)
  • 100g firm tofu
  • 1 serve soba noodles
  • one chilli
  • two cloves garlic
  • 1T sesame oil
  • 1T soy sauce
  • sprinkle sesame seeds
  • cooking oil
  • salt
  • mixed nuts (to serve on top)

02 ingredients

Equipment:

  • chopping board and knife
  • saucepan and colander
  • fry pan
  • bowl

Steps:

  1. Chop the tofu into slivers and fry in oil with a sprinkle of salt
  2. Finely julienne (match stick) the vegetables
  3. Chop the chilli and garlic and combine in a bowl with the tofu, veggies and juice of one lime, sesame oil, soy sauce and sesame seeds
  4. Boil the soba noodles for 2 minutes, strain in the colander and add to the bowl
  5. Serve topped with roasted nuts

 

03 Step1 text

04 Step2 text

05 Step3 text

06 Step4 text

07 salad pic page

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