Salad with soy asparagus and cucumber
Description
Minimum effort — excellent result. Instead of sesame oil, you can use any other vegetable oil, and replace lemon juice with rice or wine vinegar. If desired, you can also add cilantro or parsley to the salad. The salad turns out juicy and fresh, and the soybean sprouts are very filling. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the asparagus in water overnight. Then rinse, squeeze thoroughly, and cut into small slices.
- 3
Step 3
For the dressing, mix sesame oil, lemon juice, and soy sauce. Add both types of ground pepper and minced or pressed garlic, then mix everything together.
- 4
Step 4
Pour the dressing into the bowl with the soybean sprouts, mix well so that the sauce is absorbed.
- 5
Step 5
Slice the onion thinly into half-rings, pour boiling water over it, and let it sit for 1-2 minutes. Then rinse the onion under cold water and squeeze it thoroughly. Transfer it to a bowl with the asparagus.
- 6
Step 6
Cut the cucumber into strips and add to the bowl with the other ingredients. Mix everything together and season with salt to taste.
- 7
Step 7
Add fried sesame before serving. The soybean sprout and cucumber salad is ready, enjoy your meal!