Get ready to tantalize your taste buds with a culinary masterpiece that combines the crisp perfection of blanched vegetables and a mind-blowing sweet and sour plum dressing! This Asian-inspired salad isn't just a side dish—it's a flavor explosion that will make your guests wonder how you became such a kitchen wizard. In just 25 minutes, you'll create a stunning, nutritious dish that looks like it came straight from a gourmet restaurant, but can be easily prepared in your own kitchen.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup green beans, trimmed
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1/2 cup plums, pitted and chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing and trimming green beans, slicing bell peppers into thin strips, and cutting carrots into diagonal slices approximately 1/4 inch thick.
- Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water to enhance vegetable flavor.
- Prepare a large bowl of ice water alongside the boiling pot to create an ice bath for stopping the cooking process.
- Blanch the vegetables separately, starting with green beans. Add green beans to boiling water and cook for 2-3 minutes until bright green and crisp-tender.
- Using a slotted spoon, immediately transfer green beans to the ice bath to halt cooking and preserve their vibrant color and crisp texture.
- Repeat blanching process with bell peppers and carrots, cooking each for 1-2 minutes and immediately cooling in ice water.
- Drain blanched vegetables thoroughly and pat dry with clean kitchen towels to remove excess moisture.
- For the sweet and sour plum dressing, combine chopped plums, soy sauce, honey, and rice vinegar in a blender. Pulse until smooth and well combined.
- Strain the dressing through a fine-mesh sieve to remove any plum pulp, creating a silky smooth consistency.
- Arrange blanched vegetables on a serving platter, season lightly with salt and pepper.
- Drizzle the sweet and sour plum dressing over the vegetables just before serving, ensuring even distribution.
- Optionally, garnish with fresh herbs like cilantro or mint for added freshness and visual appeal.
Tips
- Ice Bath is Key: The secret to maintaining vibrant colors and crisp textures is a properly prepared ice bath. Make sure it's extremely cold to immediately stop the cooking process.
- Vegetable Order Matters: Blanch vegetables separately, starting with the lightest colored vegetables (like green beans) to keep your water clean and prevent color bleeding.
- Don't Overcook: Watch your vegetables closely during blanching. They should be bright, crisp-tender, and retain their nutritional value.
- Dressing Consistency: When blending the plum dressing, strain it for a silky-smooth texture that will elegantly coat your vegetables.
- Serve Immediately: This salad is best enjoyed fresh, so prepare just before serving to maintain the perfect temperature and texture.
Nutrition Facts
Calories: 83kcal
Carbohydrates: 21g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
