Light salad has a tangy taste. Thanks to its unusual design, it will decorate any table. Cooking this dish takes a minimum of time and effort.
It is necessary
- - 1 daikon root;
- - 1 young zucchini;
- - 1 large carrot;
- - 1 long-fruited cucumber;
- - lime juice;
- - 3 tbsp. peanut butter (not refined);
- - cilantro;
- - 1 red hot chili pepper (small);
- - 2-3 tbsp. sesame;
- - 1 tbsp. dark sesame oil;
- - a handful of chickpeas;
- - salt.
Instructions
Step 1
Peel the vegetables. Make vegetable noodles. To do this, take a cleaning knife and cut the strips from top to bottom, then it will turn out to be long and thin. Pour lime juice over the noodles and let stand for 5-10 minutes.
Step 2
Pour the sesame seeds into a skillet without oil, fry over low heat for about 1-2 minutes, stirring the seeds until the sesame seeds turn golden. Leave to cool.
Step 3
Wash all the seeds out of the chili and cut into small rings.
Step 4
Separate the cilantro leaves from the stems and disassemble them into separate leaves.
Step 5
Add chickpeas, chili peppers and cilantro leaves to the prepared vegetable "noodles". Season everything with prepared butter, sesame and peanut. Arrange on portioned plates. Sprinkle with toasted sesame seeds before serving.
