This salad is super versatile.
Whether in individual portions at a happy hour by the pool or for a cocktail dinner, in a poke bowl or as an accompaniment to a meal.
Very simple, but oh so tasty!
For about 4 servings
1 cup edamame
1 cup finely chopped napa cabbage
1 cup grated carrots
1/2 red onion in small cubes
1 red pepper in small cubes
As a garnish: green onions, fresh coriander, sesame seeds.
1 cup mayonnaise
1 1/2 tsp. soup of THAI mix
3 tbsp. soy sauce
2 tbsp. tablespoon rice vinegar
1 C. tablespoons sesame butter (tahini)
1 C. maple syrup
1 C. tablespoon toasted sesame oil.
For original individual portions.
Use disposable plastic cups with lids. I know very well that it is not ecological, but from time to time for the practical side, I make an exception. Insert a fork into the slot provided for the straw (see photo).
Pour vinaigrette into the bottom of a clear glass.
Arrange the ingredients in layers.
Garnish with green onions, fresh cilantro and sesame seeds.
Put on the lid and the fork.
It always has a wow effect!
All that remains is to savor!