Coriander salad

Coriander salad

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
250ml vegetable oil
5 garlic cloves, very finely sliced
3 bunches coriander, sprigs picked
3 spring onions, finely sliced on the diagonal
1 1/2 tablespoons black rice vinegar
1 tablespoon sesame oil
2 1/2 tablespoons light soy sauce
5 cm piece ginger, peeled and shredded
1 long red chilli, finely sliced, (optional)

Method

  1. Heat the oil in a small saucepan over a medium heat. Add the garlic and cook, stirring occasionally, for about 2 minutes, or until golden, then remove using a slotted spoon and drain on paper towel. Reserve the oil for another use. Toss the coriander and spring onions together in a bowl. Put the vinegar, sesame oil, soy sauce, ginger and chilli, if using, in a bowl and whisk to combine well. Drizzle the dressing over the salad and gently toss to coat, then scatter over the fried garlic.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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