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
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.


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

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