Salad of juliened vegetables with Asian dressing

A delicious fresh salad with a spicy, tangy Asian dressing. I served it with fried duck breast drizzled with honey, which worked perfectly; the spice complements the sweetness from the meat and the honey, while the tanginess cuts through the richness and fat of the duck. You could add some fish sauce to the dressing to make it really Asian, but I find the flavour a bit too pungent for my taste. Another great addition to the salad would be some herbs, like coriander, thai basil or mint. Because the vegetables are already crunchy, I didn’t add peanuts, cashews or roasted rice for extra crunch.

I use sambal in the dressing because it is always the same and I know how spicy it is. I can’t handle heat from chillies very well, so most of them are just way too spicy, and also quite unpredictable. It happened lots of times that a chilli was spicier than expected, ruining a dish for my taste. The sambal that I use is quite mild, so it will give lots of chilli flavour, but only a mellow heat. If you do like it spicy, go ahead and use (lots of) chilli!

Salad of juliened vegetables with Asian dressing

vegetables cut into julienne (for example carrot, cucumber, beet, kohlrabi)
1 tsp honey or palm sugar
1 tsp grated garlic
1 tsp grated ginger
1 tsp sambal (or some chopped chilli)
1 tbsp lemon juice
1 tsp sesame oil
2 tsp neutral oil
salt to taste

Mix all the ingredients for the dressing together and toss it with the vegetables. Serve immediately.

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