Asian Salad

Asian Salad

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A multicolored salad  with an exotic flair. To consume without moderation…

Preparation time
15 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Starters
Salads
Posted by
Posted on

Ingredients

Metric US
cucumber
2
carot
4
red onion
1
Soybean or mungbean germs
1 can
Mini corn on the cob
1 can
Avocado
2
Mini egg rolls
8
Sunflower oil
12 tablespoons
Rice vinegar
5 tablespoons
soy sauce
2 tablespoons
Salt
coriander
5 sprigs
  1. Peel cucumbers, onion and carrots.
  2. In a large bowl, combine the cubed cucumbers, chopped carrots and onion, corn on the cob and bean sprouts.
  3. Prepare the sauce by mixing the oil, vinegar, soy sauce, salt and chopped coriander leaves.
  4. On the plates, add the egg rolls, previously warmed in the oven.
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No Ratings Yet

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Preparation time
15 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Starters
Salads
Posted by
Posted on

Ingredients

Metric US
cucumber
2 units
carot
4 units
red onion
1 unit
Soybean or mungbean germs
1 can
Mini corn on the cob
1 can
Avocado
2 units
Mini egg rolls
8
Sunflower oil
12 tablespoons
Rice vinegar
5 tablespoons
soy sauce
2 tablespoons
Salt
coriander
5 sprigs
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