Recipe: Appetizing Steamed Veggie Salad with Pickled Plum Dressing

Steamed Veggie Salad with Pickled Plum Dressing. Keywords: recipe, salad dressing, vinaigrette, sauce, vegan, plant based, meatless, vegetarian. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad.

The original salad had daikon and. Pickled Veggie Salad. "One year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu." Pickled Veggie Salad Recipe photo by Taste of Home. You can have Steamed Veggie Salad with Pickled Plum Dressing using 10 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Steamed Veggie Salad with Pickled Plum Dressing

1. You need 1/4 of kabotcha pumpkin.
2. You need 1 of carrot.
3. You need 8 of sugar snap peas.
4. Prepare 2 of turnip or beetroot.
5. It's 8 of asparagus.
6. Prepare 2 tbsp of pickled plums (seeded)*.
7. You need 50 ml of plum liquor*.
8. It's 50 ml of roasted sesame oil*.
9. Prepare 1 tbsp of honey*.
10. You need 1 tbsp of soy sauce*.

Reviews for: Photos of Pickled Veggie Salad. Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute. Using a moistened rice paddle or wooden spoon, gently fold the plums into the rice. Roasted Veggie Salad With Maple Balsamic Vinaigrette.

Steamed Veggie Salad with Pickled Plum Dressing step by step

1. Slice the pumpkins in 2cm width. Peel and cut the carrots in 1cm width batons. Cut off both ends of the okra. Peel the turnip (or beetroot) and cut into sixths. Cut off the hard end of the asparagus and then in halves. Place all vegetable besides asparagus and sugar snap peas in a steamer (warmed) and steam for 3 minutes. Add the asparagus and steam for additional 2 minute..
2. Mix the dressing. Remove the seed from the pickled plums, add 1 tsp of plum liquor and chop finely on a board until it turns into a paste. Mix it well with rest of the *ingredients in a bowl. Pour on the steamed vegetable before serving..

To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined. In a bowl, add spinach and any other greens you prefer. Taste and add more umeboshi or mirin, if desired. Serve squid over cucumber salad; garnish with almonds and additional chopped shiso. Lastly this salad is dressed simply with Umeboshi vinegar.