I found the recipe for this salad on a Japanese website. In Asian cuisine, berry sauces for salads and seasonings for meat and fish are often used. I made this salad, and I really liked it. That's why I decided to share this recipe with you. I really hope you enjoy it.
Instructions
- Prepare the products that are shown in this photo.
- First you need to boil the mini corn and broccoli for 3 minutes. Then immediately flip it into a colander and dip it in ice water so that the broccoli retains its beautiful, bright color. Peel the celery stalks with a vegetable peeler, peel the onion and finely chop. Choose a few berries from the lingonberry sauce and put them in the salad for decoration.
- For the sauce, take 1 tablespoon of sauce, add 1 teaspoon of light balsamic vinegar and 2 tablespoons of soy sauce. Grind everything with a hand blender. Taste. If you think it needs a little salt, add it yourself to taste.
- Chop celery and corn, add broccoli and finely chopped onion. Pine nuts fry in a dry frying pan, cool. Season the salad with the resulting sauce, mix and put in a salad bowl. Sprinkle pine nuts on top.
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