Mixed Vegetable Salad

Crunchy salads are my favourite especially when there are meat dishes in a meal.  Vegetable dishes is a must have for every meal with rice or noodles for my family.

I made this salad to serve with the Spicy Angel Hair Pasta With Minced Meat Sauce for a complete meal.

Verdict - the shredded vegetables are crunchy and the dressing is not sweet but flavourful with the toasted sesame seeds.  This salad can also be served with crispy fried firm beancurd pieces [taukwa] with a sprinkle of toasted ground peanuts. Best of all, it is easy to prepare and can be done ahead of meal time.  

Recipe Source - Y3K Magazine No. 69

Ingredients

300 gm cucumber or mango - shredded [I used cucumber]

5 pieces black fungus [mok yee] - soaked, scalded and shredded

1 small carrot - peeled and shredded

1-2 small red chilli - seeded and chopped

Dressing [combine]

2-3 tbsp lemon juice

1-2 tbsp sugar

1 tbsp fish sauce [use 1/4 tsp salt for vegetarian version]

a few drops of sesame oil

1. Combine all the cut ingredients in a mixing bowl.  Add in the dressing [just increase the dressing ingredients if you are using more vegetables].
2. Toss well, taste to adjust seasoning.
3. Sprinkle sesame seeds.
4. Chill until required or serve fresh.
   

I'm submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours

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