Mixed vegetable salad

cocina asiatica
Singapore kitchen
Mixed vegetable salad
People 6
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
40 min
cooking time
5 min
total time
45 min
prep time
40 min
cooking time
5 min
total time
45 min
  • 300 g fresh pineapple, chopped into pieces
  • 1 long, fine-skinned cucumber, chopped
  • 250 cherry tomatoes g, in halves
  • 150 g green beans, in julienne
  • 150 g of soybean sprouts, without the hard ends
  • 1/3 Cup (80 ml) rice wine vinegar
  • 2 spoonfuls of lime juice
  • 2 red chillies, seedless and finely chopped
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 30 g dried prawns and mint leaves, as a garrison
  1. Mix the pineapple in a bowl, cucumber, tomatoes, green beans and soybean sprouts, remove it well, cover it and store in the refrigerator until it has cooled. Mix vinegar, lime juice. chillies, sugar and salt in another small bowl, until the sugar dissolves completely.
  2. Sauté the prawns in an oil-free frying pan, without stir it until the prawns turn pale orange, lose the water and release its aroma. Put the prawns in the chopper and crush them thin.
  3. Arrange cold salad in a serving dish, pour over half the dressing and awit it with the dried prawns and mint leaves. Serve the salad immediately, with the rest of the dressing in a separate bowl.
  • Remove the salad carefully so as not to break the whole pieces.
  • Variation: you can replace pineapple with mangoes or papaya.
Recipes easy to https://recetasdecocinafaciles.NET /

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