Kopfsalat mit kantonesischer Soße, Salad with Cantonese sauce

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthy fats.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener.

Prepare salad greens by rinsing and drying them thoroughly.

Slice cucumber and carrot into thin strips.

Chop red bell pepper and green onion into bite-sized pieces.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, ginger, garlic, and chili oil until combined.

In a separate bowl, mix cornstarch with water to create a slurry.

Add the cornstarch slurry to the dressing mixture and whisk until smooth.

Pour the dressing over the salad ingredients and toss gently to coat.

Sprinkle toasted sesame seeds on top of the salad before serving.

Cooking Techniques

Spice Level:

Allergens