Saturday, February 4, 2012

Spicy Coriander Salad

This salad pleasantly surprised me. It even overshadowed the deep fried rabbit! It's spicy with a lot of flavour. I didn't have pickled chiles ready, so I substituted sambal oelek (sources I consulted also mentioned substituting sriracha sauce). Next time I might use 1 tsp instead of the full two, just so the salad doesn't have more going for it than the main course.

Spicy Coriander Salad (from Revolutionary Chinese Cookbook)

1 bunch fresh coriander (about 85g)
2 tsp clear rice vinegar
1/4 tsp sugar
1 - 2 garlic cloves, finely chopped
2 tsp chopped salted chiles (see notes above)
1 tbsp chili oil
1 tsp sesame oil

1. Trim root ends of coriander and tear stems and leaves into chopstickable lengths, perhaps 2.5". Wash well and remove as much water as possible.
2. Combine vinegar, sugar, and salt to taste in bowl and stir to dissolve. Add coriander with all the other ingredients and mix very well.

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