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Blanched Vegetable Salad with Sweet and Sour Plum Dressing

Blanched Vegetable Salad with Sweet and Sour Plum Dressing

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. 1 cup green beans, trimmed
  2. 1 cup bell peppers, sliced
  3. 1 cup carrots, sliced
  4. 1/2 cup plums, pitted and chopped
  5. 2 tablespoons soy sauce
  6. 1 tablespoon honey
  7. 1 tablespoon rice vinegar
  8. Salt and pepper to taste

Instructions

  1. 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.
  2. Fill a large pot with water and bring to a rolling boil. Add a pinch of salt to the water to enhance vegetable flavor.
  3. Prepare a large bowl of ice water alongside the boiling pot to create an ice bath for stopping the cooking process.
  4. 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.
  5. Using a slotted spoon, immediately transfer green beans to the ice bath to halt cooking and preserve their vibrant color and crisp texture.
  6. Repeat blanching process with bell peppers and carrots, cooking each for 1-2 minutes and immediately cooling in ice water.
  7. Drain blanched vegetables thoroughly and pat dry with clean kitchen towels to remove excess moisture.
  8. 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.
  9. Strain the dressing through a fine-mesh sieve to remove any plum pulp, creating a silky smooth consistency.
  10. Arrange blanched vegetables on a serving platter, season lightly with salt and pepper.
  11. Drizzle the sweet and sour plum dressing over the vegetables just before serving, ensuring even distribution.
  12. Optionally, garnish with fresh herbs like cilantro or mint for added freshness and visual appeal.

Tips

  1. 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.
  2. Vegetable Order Matters: Blanch vegetables separately, starting with the lightest colored vegetables (like green beans) to keep your water clean and prevent color bleeding.
  3. Don't Overcook: Watch your vegetables closely during blanching. They should be bright, crisp-tender, and retain their nutritional value.
  4. Dressing Consistency: When blending the plum dressing, strain it for a silky-smooth texture that will elegantly coat your vegetables.
  5. 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

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