Not a single holiday is complete without salads, and soy sauce has become almost the main ingredient for dressing them. I propose a simple recipe for vegetable salad using soy sauce …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Soy sauce is a gift from the peoples of Asia. There he was invented and to this day is actively used in almost every dish. Thanks to this, the inhabitants of Asia can completely forget about salt, and emphasize the taste with just such an amazing dressing. Nowadays, soy sauce is actively used in our country. For salad dressings, many housewives increasingly prefer it instead of boring mayonnaise or sour cream.
In most cases, salads are seasoned with soy sauce for diet food, so as not to use fatty and high-calorie seasonings. By removing mayonnaise from the diet, a person significantly reduced the amount of calories consumed. Therefore, the salad offered in this article will be useful both for those who want to maintain the beauty of their figure and for those who are looking for a new recipe.
Soy sauce can be classic, or maybe with a ginger hint, garlic taste, or you can pick up a whole bunch of spices and herbs. However, you can experiment and enjoy new flavors of the dish. Well, now, I propose to start considering a delicious and amazing salad recipe.
- Caloric content per 100 g - 35 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Young white cabbage - 300 g
- Fresh tomatoes - 2 pcs.
- Garlic - 2 cloves
- Fresh cilantro greens - a few twigs
- Mustard - on the tip of a knife
- Fresh basil greens - a few twigs
- Soy sauce - 2 tablespoons
- Refined vegetable oil - 2 tablespoons
- Salt - a pinch
Cooking vegetable salad with soy sauce
1. Cut off the necessary piece of cabbage and wash it under running water. Pat dry with paper and chop finely into strips. If the head of cabbage is old, i.e. winter, then sprinkle it with a little salt and press down with your hands so that the vegetable starts up the juice. Do not overdo it with salt, because the salad will be dressed with soy sauce, and there is already juice in it. Such manipulations are not carried out with young cabbage, because it is juicy in itself.
2. Wash the tomatoes and pat dry with a paper towel. Cut them into any shape you like. Since tomatoes are a watery vegetable, chop them just before serving the salad to the table.
3. Peel the garlic and finely chop it. Greens (cilantro and parsley) - rinse, towel dry and chop.
4. Put all the ingredients in a deep salad bowl.
5. Prepare the dressing. Pour soy sauce, vegetable oil and mustard into a small bowl. Stir well to distribute food evenly.
6. Season the salad with the sauce and mix thoroughly. Soak it in the refrigerator for 5-10 minutes before serving.
7. Serve freshly prepared salad to the table. You can use it for lunch together with a side dish, or it can become an independent dinner.
See also a video recipe on how to make a salad of cabbage and cucumbers.
