Eastern Salad Recipe
Ingredients:
- Cucumbers – 1-2 (400 g), julienned
- Bell peppers – 2 (300 g), julienned
- Onion – 1, thinly sliced
- Korean-style carrots – 170 g, shredded (or 1 raw carrot, julienned)
- Boiled beef – 300 g, thinly sliced
- Garlic – 2-3 cloves, minced
- Soy sauce – 3-4 tablespoons
- Vegetable oil – 3 tablespoons (30 g)
- Salt and pepper – to taste
- Sesame seeds – for garnish
Instructions:
Prepare the Vegetables:
- Wash the cucumbers and bell peppers, then julienne them into thin strips.
- Peel the onion and slice it thinly.
- If using raw carrots, peel and julienne them; if using Korean-style carrots, they’re ready to go.
Slice the Beef:
- If you have leftover boiled beef or you’ve just boiled it, slice it into thin, bite-sized pieces.
Make the Dressing:
- In a small bowl, whisk together the minced garlic, soy sauce, and vegetable oil. Season with salt and pepper to taste.
Combine the Salad:
- In a large mixing bowl, combine the julienned cucumbers, bell peppers, onions, and carrots.
- Add the sliced beef to the bowl with the vegetables.
Dress the Salad:
- Pour the dressing over the salad and toss well to ensure all the ingredients are coated.
Serve:
- Transfer the salad to a serving dish and sprinkle sesame seeds over the top for an extra touch of texture and flavor.
Enjoy:
- Serve this salad as a standalone dish or as a refreshing side to a larger meal.
The combination of crisp vegetables, savory beef, and the umami-rich dressing makes for a salad that’s not only colorful and appealing to the eye but also a joy for the taste buds. Enjoy this Eastern-inspired creation as a tribute to the rich flavors of Asian cuisine!