Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, steamed veggie salad with pickled plum dressing. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Keywords: recipe, salad dressing, vinaigrette, sauce, vegan, plant based, meatless, vegetarian. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad.
Steamed Veggie Salad with Pickled Plum Dressing is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Steamed Veggie Salad with Pickled Plum Dressing is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook steamed veggie salad with pickled plum dressing using 10 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Veggie Salad with Pickled Plum Dressing:
- Make ready 1/4 kabotcha pumpkin
- Get 1 carrot
- Take 8 sugar snap peas
- Get 2 turnip or beetroot
- Prepare 8 asparagus
- Prepare 2 tbsp pickled plums (seeded)*
- Prepare 50 ml plum liquor*
- Prepare 50 ml roasted sesame oil*
- Get 1 tbsp honey*
- Prepare 1 tbsp soy sauce*
It will be too wet and probably too tangy if I have tried a bunch of pickled salads on this site including slaws, cucumber salads, etc. and this one is by. Lastly this salad is dressed simply with Umeboshi vinegar. If you have never tried Umeboshi vinegar get on it ASAP! I guarantee it will instantly become a pantry staple.
Steps to make Steamed Veggie Salad with Pickled Plum Dressing:
- Slice the pumpkins in 2cm width. Peel and cut the carrots in 1cm width batons. Cut off both ends of the okra. Peel the turnip (or beetroot) and cut into sixths. Cut off the hard end of the asparagus and then in halves. Place all vegetable besides asparagus and sugar snap peas in a steamer (warmed) and steam for 3 minutes. Add the asparagus and steam for additional 2 minute.
- Mix the dressing. Remove the seed from the pickled plums, add 1 tsp of plum liquor and chop finely on a board until it turns into a paste. Mix it well with rest of the *ingredients in a bowl. Pour on the steamed vegetable before serving.
It's a powerfully salty and deliciously sour vinegar made from Japanese pickled plums. It's provides a perfect antidote to sweet. Taste and add more umeboshi or mirin, if desired. Serve squid over cucumber salad; garnish with almonds and additional chopped shiso. Shaved Vegetable Salad with Italian Herb VinaigretteMcCormick.
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