Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, steamed veggie salad with pickled plum dressing. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Steamed Veggie Salad with Pickled Plum Dressing is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Steamed Veggie Salad with Pickled Plum Dressing is something that I have loved my entire life. They’re nice and they look fantastic.
Keywords: recipe, salad dressing, vinaigrette, sauce, vegan, plant based, meatless, vegetarian. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad.
To get started with this particular recipe, we must prepare a few components. You can cook steamed veggie salad with pickled plum dressing using 10 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Veggie Salad with Pickled Plum Dressing:
- Get 1/4 kabotcha pumpkin
- Prepare 1 carrot
- Prepare 8 sugar snap peas
- Get 2 turnip or beetroot
- Get 8 asparagus
- Make ready 2 tbsp pickled plums (seeded)*
- Prepare 50 ml plum liquor*
- Take 50 ml roasted sesame oil*
- Prepare 1 tbsp honey*
- Get 1 tbsp soy sauce*
Steamed Veggie Salad with Pickled Plum Dressing. A delightfully refreshing salad using "Umeboshi", pickled plums. Any steamed vegetable will do, so create your own colorful plate! Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute.
Steps to make Steamed Veggie Salad with Pickled Plum Dressing:
- Slice the pumpkins in 2cm width. Peel and cut the carrots in 1cm width batons. Cut off both ends of the okra. Peel the turnip (or beetroot) and cut into sixths. Cut off the hard end of the asparagus and then in halves. Place all vegetable besides asparagus and sugar snap peas in a steamer (warmed) and steam for 3 minutes. Add the asparagus and steam for additional 2 minute.
- Mix the dressing. Remove the seed from the pickled plums, add 1 tsp of plum liquor and chop finely on a board until it turns into a paste. Mix it well with rest of the *ingredients in a bowl. Pour on the steamed vegetable before serving.
Using a moistened rice paddle or wooden spoon, gently fold the plums into the rice. I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. Lastly this salad is dressed simply with Umeboshi vinegar. If you have never tried Umeboshi vinegar get on it ASAP!
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