Eggplant and Pumpkin Asian Salad

(2 votes)

1 grilled young eggplant, thinly sliced
1 pound grilled pumpkin, thinly sliced
6 ounces spinach, washed, chopped
4 ounces carrot, cut into julienne strips
4 ounces snow peas, cut into thin julienne strips
4 ounces red pepper, cut into julienne strips
1 1/2 ounces bean shoots
1/4 red onion, finely diced
1/4 cup finely chopped fresh coriander
Dressing
2 tablespoons lime or lemon juice
1 tablespoon balsamic vinegar
3 tablespoons low-salt soy sauce
2 tablespoons apple juice concentrate
1 tablespoon chili sauce
1/2-1 teaspoon finely chopped fresh ginger

Combine dressing ingredients in a glass jar and shake well.

Combine all salad ingredients in a bowl and add dressing.

Toss lightly, being careful not to break up the eggplant or pumpkin.

For variation: add some cooked soya beans, chickpeas or cashew nuts to the salad when serving. Also serve with freshly squeezed orange juice or fresh carrot and pepper juice.


Comments:

Tried this recipe out tonight with vegetarian spring rolls. Very tasty! Now featured on Tortilla Tuesday:
Biggs, Brisbane


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