When nature pleases us with an abundance of vegetables and herbs, it's time to include as many as possible in your diet. healthy food from fresh vegetables and recharge with vitamins. But in order not to feel like a rabbit, eating grass day after day, in the pursuit of beauty and health, I propose to turn to Thai cuisine with its bright colorful dishes and complex flavor combinations. Namely, prepare cucumber-carrot sour sweet salad with chickpeas.

This salad has it all: bright colors, a pleasant contrast of textures, freshness, juiciness and an exciting combination of sour-sweet-salty flavors.

Thanks to the abundance of vegetables and herbs, the salad is very light and healthy. Chickpeas will give the dish satiety, and a savory sweet and sour dressing will unite, invigorate all the ingredients and will not let you get bored.

Thai sweet and sour salad with chickpeas can be served on its own or as a light and refreshing side dish with exotic touches. Try it!

Prepare the ingredients according to the list. At first glance, it may seem that there are a lot of components, but they can be divided into 3 parts.

Salad base: a few cucumbers, a couple of sweet peppers, one or two carrots, onions and (or) green onions, boiled or canned chickpeas.

For refueling: vegetable oil, vinegar, honey, salt, lemon juice.

A few spices: fresh herbs(dill, parsley, cilantro, green onion), garlic and/or garlic powder. Sesame, sunflower or flax seeds, nuts - optional.

For the first part of the dressing, combine vegetable oil, vinegar, lemon juice. Add spices - salt, garlic and (or) garlic powder, dried herbs, if using. Whisk to emulsify.

Half cucumbers, greens, Bell pepper, onion and (or) green onion cut into small pieces. Add boiled or canned chickpeas.

Add prepared dressing and mix well. At this stage, the salad should be allowed to brew a little. The longer the salad is infused, the more intense and bright the taste will be. If desired, you can leave the salad overnight in the refrigerator, but I usually insist 25-30 minutes.

Cut the carrots and the second half of the cucumbers into thin long ribbons. You can use a special grater or vegetable peeler. This stage is needed more for aesthetics, plus long ribbons of carrots and cucumbers can be wound around a fork or chopsticks in the manner of noodles while eating.

For the sweet side of the dressing, combine honey and rice vinegar. Rice vinegar can be replaced with other 3-6% fruit vinegar, and honey with sugar syrup.

Connect lettuce, carrot and cucumber ribbons. Add honey-vinegar dressing and mix well. Add more spices to taste if necessary.

Ready salad decorate with fresh herbs, sprinkle according to your mood - nuts, sesame seeds or seeds.

Thai sweet and sour cucumber-carrot salad with chickpeas is ready! Bon Appetit!

Chinese salad for many of us is something unusual and extraordinary. Many housewives are of the opinion that you can taste real Chinese food only in specialized stores, but this is not so!

There are several rules, adhering to which it is quite possible to cook Chinese, or at least very similar in taste to Chinese dish. Firstly, in the national Chinese cuisine, mayonnaise and sour cream are not used for making salads. It is customary to season salads with a mixture of various sauces. Secondly, salt is a very rare ingredient. In most cases, it is replaced with soy sauce. Thirdly, almost always vegetables and fruits used for making salads are either rubbed on a carrot grater in Korean style, or cut into thin long strips.

Professional cooks who work in Chinese restaurants Cream of everything else is recommended to adhere to one very important rule. Cucumbers for Chinese salads should be chosen only young. In Chinese cuisine, it is not customary to peel the cucumber from the skin and core. That is why if the cucumber is old and overripe, then it can generally spoil the taste of the salad.

How to cook Chinese salad - 15 varieties

Many people think that Chinese dishes are something unearthly that our people will not always like. Chinese salad with meat is the dish that shatters this stereotype.

Ingredients:

• Beef - 150 gr.
• Bulgarian pepper - 1 pc.
• Cucumber - 5 pcs.
• Garlic - 6 cloves
• Sugar - 1 tsp
• Onion - 1 pc.
• Greens - 1 bunch
• Red pepper, coriander, salt, soy sauce - to taste

Cooking:

My cucumbers, cut into large strips, put in a deep bowl, salt them abundantly and mix thoroughly. Now we leave the cucumbers to infuse, but for now let's deal with other products. Wash the meat, remove all veins, cut into strips and fry in a pan in olive oil.

Meat during frying should not be salted, otherwise the dish will not have the proper taste.

Wash bell pepper, remove seeds and stalk and cut into thin strips. Peel the onion, wash and cut into thin half rings. Wash greens, dry and finely chop. Grind the coriander in a mortar. We clean the garlic and pass it through the garlic press.

Drain the juice from the cucumbers and add pepper, onion, sugar, ground red pepper, coriander, garlic, greens and meat to them in a bowl. Also, pour the juice into the bowl, which was formed as a result of frying the meat and soy sauce. Now mix everything thoroughly and serve.

"Shandong" is one of those dishes Chinese food which is sure to please a lot of people. This salad is very similar in its recipe to salads of Slavic cuisine.

Ingredients:

• Fresh cucumber - 300 gr.
• Boiled beef - 200 gr.
• Pickled mushrooms - 150 gr.
• Garlic - 2 cloves
• Soy sauce - to taste

Cooking:

Wash cucumbers and cut into cubes. We wash the beef after cooking and also cut into cubes. We wash the mushrooms and, if they are large, then cut them into two or three parts. We clean the garlic, wash it and pass it through the garlic maker.

In a deep bowl, combine cucumbers, beef, mushrooms and garlic. Add soy sauce there and mix everything thoroughly.

It cannot be said that the ingredients for Chinese homemade salad are sold in any store or supermarket, however, a resourceful hostess will always find something to replace the missing products in order to achieve the desired taste in the end result.

Ingredients:

• Starch noodles - 75 gr.
• White cabbage - 75 gr.
• Tree mushrooms - 1 pack
• Beef pulp - 200 gr.
• Cucumber - 1 pc.
• Soy sauce - 5 tbsp. l.
• Salt, pepper - to taste

Cooking:

We divide the noodles into parts, pour boiling water over them and leave to infuse for 3 minutes, after which we throw them into a colander. Mushrooms pour boiling water. When they swell, pull them out of the water and cut into strips. My beef, cut into strips and fry in a pan until fully prepared. When the meat is ready, add mushrooms, salt to it and fry everything together for a few more minutes, stirring regularly. My cabbage, finely chop, lightly crush, add steamed noodles to it and mix everything together. My cucumbers, cut into strips of medium size, add them to a container with cabbage and noodles and mix again. At the very end, we send meat with mushrooms and soy sauce to the rest of the ingredients. Mix everything, salt and pepper to taste. Bon Appetit!

Yang ban huang gua is quite a spicy dish, especially if the chili is not seeded. It is perfect as an accompaniment to any meat dish.

Ingredients:

• Cucumber - 1 pc.
• Carrot - 1 pc.
• Chili pepper - 1 pc.
• Garlic - 3 cloves
• Salt - 1.5 tsp.
• Rice vinegar - 3, 5 tbsp. l.
• Sugar - 1.5 tsp

Cooking:

Peel the carrots, wash and cut into long thin strips.

To facilitate the cooking process, carrots can simply be rubbed on a Korean carrot grater.

My cucumber and cut into wide strips. Wash the pepper and cut into thin strips. Peel the garlic, wash and finely chop.

When all products are prepared, they should be combined in one container, salt, pepper, season with vinegar and mix thoroughly. It is best to send the finished salad for several hours in the refrigerator to infuse, so that the vegetables let the juice flow, and only then serve it to the table.

Salad "Harbinsky" is one of the most popular dishes in Chinese restaurants in Primorsky Krai. Now, armed with this recipe, everyone will be able to cook this restaurant dish.

Ingredients:

• White cabbage - 450 gr.
• Funchoza - 100 gr.
• Carrots - 200 gr.
• Cucumber - 250 gr.
• Bulgarian pepper - 100 gr.
• Egg - 1 pc.
• Garlic - 3 cloves
• ground coriander, ground ginger, Korean dressing for funchose, sesame - to taste
• Sugar - 1 tsp

Cooking:

Soak funchose in boiling water and leave to infuse. Wash cabbage, dry and finely chop. We clean the carrots, wash them and grate them on a coarse grater in a bowl with cabbage. Now the carrots and cabbage should be mashed so that they begin to release juice. My cucumbers and also three on a coarse grater. Wash the pepper, remove seeds and stems and cut into strips.

Break the egg into a small bowl, add 2 tbsp. l. water, beat and fry a pancake from it. Remove the finished pancake from the pan, cool and cut into small strips. Funchoza is pulled out of the water, cooled and, if necessary, cut into several parts. We clean the garlic and finely chop.

Put funchose, pepper, cucumbers, egg straws and garlic in a bowl with cabbage and carrots. We also add coriander, sugar, sesame seeds, Korean dressing for funchose and ginger. Mix everything thoroughly.

If the salad seems a little salty, you should not add salt to it. It is recommended to additionally season it with soy sauce.

Salad of udon noodles and chicken is a very tasty and satisfying dish that can become the main dish on any table.

Ingredients:

• Udon noodles - 200 gr.
• Vegetable oil - 2 tbsp. l.
• Chicken fillet- 300 gr.
• Onion - 1 pc.
• Garlic - 3 cloves
• Ginger root - 2 cm.
• Mushrooms - 100 gr.
• Carrots - 50 gr.
• Soy sauce - 2 tbsp. l.
• Oyster sauce - 2 tbsp. l.
• Teriyaki sauce - 2 tbsp. l.
• Sesame - 2 tbsp. l.
• Green onion - 50 gr.

Cooking:

Boil the udon noodles until fully cooked, rinse and let it cool. My chicken fillet and cut into cubes of medium size. Peel the onion, wash and cut into thin half rings. Mince the peeled garlic and ginger. Peel the carrots and cut into thin strips. We clean the mushrooms, wash and cut into strips.

Pour vegetable oil into the pan, heat it well, and then fry the chicken pieces in the pan. When the meat is almost ready, add onion, garlic, ginger, mushrooms and carrots to the pan. Now fry everything together for a few minutes and put it in a salad bowl.

In a small bowl, mix soy sauce, oyster sauce, sesame seeds and teriyaki sauce. Pour the resulting mixture into a salad bowl and mix everything thoroughly. In the same salad bowl, add the noodles and mix again. Bon Appetit!

Ingredients:

• Beef tongue - 300 gr.
• Cucumbers - 250 gr.
• Bulgarian pepper - 1 pc.
• Red onion - 1 pc.
• Soy sauce - 2 tbsp. l.
• Sesame oil, sesame seeds, chili pepper - to taste
• Balsamic vinegar - 1 tbsp. l.
• Garlic - 2 cloves
• cilantro - ½ bunch
• Coriander - ½ bunch

Cooking:

My tongue, boil, cool, clean and cut into strips.

To make it easier to clean, immediately after cooking, the tongue should be dipped in cold water for several minutes.

We clean the garlic, wash it and pass it through the garlic maker. My cucumbers and cut into large strips. Peel the onion, wash and cut into thin half rings. Wash the pepper, remove the seeds and stalk and cut into thin strips. Wash greens, dry and finely chop

In one container we combine the tongue, cucumbers, peppers, onions, garlic, herbs, soy sauce, vinegar, sesame oil and chopped chili peppers. Mix everything thoroughly. Sprinkle the salad with sesame seeds before serving.

Apple chinese salad- it's crazy healthy dish that can be eaten by everyone. The main reason for this state of affairs lies in the fact that the salad consists exclusively of fresh vegetables and fruits.

Ingredients:

• Carrot - 1 pc.
• Cucumber - 1 pc.
• Apple - 1 pc.
• Soy sauce - 1 tsp
• Vegetable oil - 1 tbsp. l.
• Honey - 1 tbsp. l.
• Sesame seeds - 1 tbsp. l.

Cooking:

We clean and wash carrots. My cucumber and apple. Now the apple, cucumber and carrot should be grated on a coarse grater in one container. In a small bowl, combine honey, soy sauce and vegetable oil. Mix everything thoroughly. The sauce is ready! Pour the prepared products with sauce, mix and sprinkle with sesame seeds.

This Chinese dish got its name in honor of the city in which it was first cooked. It was a small town in one of the Chinese provinces called Changzhou.

Ingredients:

• Dried tree mushrooms - 150 gr.
• Onion - 4 pcs.
• Vinegar - 1 tbsp. l.
• Carrots - 3 pcs.
• Garlic - 4 cloves
• Allspice peas - 5 pcs.
• Coriander grains - 3 pcs.
• Vegetable oil - 100 gr.
• Soy sauce - 4 tbsp. l.
• Salt, pepper - to taste

Cooking:

Mushrooms put in a saucepan, pour them cold water, add salt to the pan and put it on fire. When the mushrooms come to a boil, reduce the heat and simmer covered over low heat for about 1 hour. After this time, remove the mushrooms from the heat, dump in a colander, cool and cut into small strips.

We clean the onion, wash it, cut it into thin half rings, pour it with vinegar, mix it and let it stand for several minutes. We clean the carrots, wash them, grate them on a Korean carrot grater, sprinkle with salt and crush well so that it gives juice. We send carrots with onions to a container with mushrooms and mix. We clean the garlic and pass it through the garlic press. We grind allspice and coriander in a mortar. Now we send the garlic with spices to the salad. Pour vegetable oil into a frying pan and set it to heat up. When it reaches a high temperature, it must be carefully poured into the salad. Pour soy sauce there and add pepper. Mix everything thoroughly. After 2 hours, the salad can be served at the table.

Rice is one of the most common foods in China. It is quite natural that it is often used to prepare all kinds of dishes and salads, in this case, are no exception.

Ingredients:

• Round grain rice - 300 gr.
• Smoked ham - 100 gr.
• Sweet pepper - ½ pcs.
• Frozen green peas - 100 gr.
• Eggs - 3 pcs.
• Vegetable oil - 5 tbsp. l.
• Chinese spices - 1 tsp
• Salt - to taste

Cooking:

Boil rice, rinse, cool, rinse again and put in a pan with vegetable oil. At the smoked ham, we separate the meat from the bone and cut the meat into medium-sized pieces. Then it should be added to the pan with rice. Mix rice with meat and fry in a preheated pan for about 5 minutes. My pepper, get rid of seeds and stalk and cut into small cubes, which immediately after cutting are sent to the pan. Rice, meat and pepper fry together for 5 minutes.

Fry the eggs in another pan. Fry them for a few minutes, stirring constantly. You should end up with some sort of small egg pieces. Then add the egg pieces to the pan with rice, meat and pepper and mix everything thoroughly.

We spread the peas in a colander, pour over with cold water, let the water drain and send it to the pan with other products. Together with the peas, add salt and Chinese spices to the pan. Mix everything and fry for 5-7 minutes. The salad is ready. It should be served at the table as an independent dish while still warm.

This salad is very similar to the known to all of us vegetable salad from tomatoes and cucumbers. The difference between Chinese salad lies in the seasonings used.

Ingredients:

• Cucumber - 1 pc.
• Tomato - 3 pcs.
• cilantro - 1 bunch
• Garlic - 2 cloves.
• Hot pepper - 1 pc.
• Rice vinegar - 1 tbsp. l.
• Salt, sugar, sesame oil - to taste

Cooking:

My cucumber and cut into thin slices. About 3 mm thick. My tomatoes, remove the place of attachment of the stalk and cut into small cubes. Wash cilantro, dry and cut into medium-sized pieces. Peel the garlic, wash and cut into small cubes. Wash the pepper, remove seeds and stems and cut into strips. We combine the prepared vegetables and herbs in one container and add vinegar, salt, sugar, sesame oil to it. Mix everything thoroughly.

There are many classifications of lettuce. This dish falls into two categories at once. It can be attributed to both hot and cold salads.

Ingredients:

• Eggplant - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Starch - 2 tbsp. l.
• Vegetable oil - for frying
• Garlic - 2 cloves
• Salt - to taste
• Water - 1 glass
• Fresh ginger - 15 gr.
• Soy sauce - 35 gr.
• Rice vinegar - to taste
• Honey - 20 gr.

Cooking:

Wash the eggplant and cut into medium-sized pieces.

After this time, we drain the excess liquid from the eggplants, squeeze them, dry them, add 1 tablespoon of starch and mix. Then fry the eggplant in a frying pan with vegetable oil.

Wash the bell pepper, remove the seeds and stalk, cut into strips and fry in a frying pan in vegetable oil until golden brown. Then the pepper is sent to the pan with the prepared eggplant. Mix everything, season with dressing and fry everything together for about 5 minutes. To prepare the dressing, in a small bowl, combine soy sauce, rice vinegar, honey, water, starch and chopped ginger. Mix everything thoroughly.

At the very end of cooking, add chopped garlic to the pan. Salad ready!

According to the original recipe, this salad should use black caviar However, this product is not available to everyone. For this reason, a Chinese seafood salad can be prepared with protein caviar, or pike caviar.

Ingredients:

• Funchoza - 1 pack
• Boiled mussels - 150 gr.
• Dressing for funchose - 1 package.
• Protein caviar, Teriyaki sauce - to taste

Cooking:

Pour boiling water over the funchose and leave to infuse for a few minutes. After the time has elapsed, we discard the funchose in a colander, rinse and let drain all excess liquid. Next, it should be cut so that it is not too long and put in a deep salad bowl. In the same salad bowl, add mussels, funchose dressing, protein caviar and Teriyaki sauce. Mix everything thoroughly and serve.

Broken cucumbers are one of the most popular dishes in Chinese cuisine. Its main ingredients are cucumbers. Everything else is a variety of sauces, herbs and seasonings.

Ingredients:

• Cucumber - 500 gr.
• Garlic - 2 cloves
• Parsley - 2 sprigs
• Soy sauce - 20 gr.
• Rice vinegar - 30 gr.
• Sesame oil - 15 gr.
• Chili pepper, salt - to taste

Cooking:

My cucumbers, cut lengthwise into two parts, remove the core from the resulting halves with a spoon. Now we cut the cucumber halves into strips, put them in a deep salad bowl, pour over soy sauce, vinegar, salt, mix and leave to marinate for 15 minutes.

While the cucumbers are marinating, peel, wash and chop the garlic. Wash and finely chop the chili pepper. Pickled cucumbers are squeezed out of the marinade, put in another deep plate. In the same bowl, add pepper or garlic and chopped parsley. Pour everything with sesame oil and, if desired, add soy sauce. Mix the salad and serve.

"Xiang Xiang Tsai" is indeed a very specific dish, especially for a Slavic person. Whatever it was, but trying to cook such a salad is definitely worth it! Suddenly he will take the place of the specialty!

Ingredients:

• Potatoes - 5 pcs.
• Vegetable oil - 2 cups
• cilantro - 1 bunch
• Peanuts - 100 gr.
• Hot pepper - 50 gr.
• Sugar, vinegar - to taste

Cooking:

We clean the potatoes, wash them, grate them on a Korean carrot grater, rinse thoroughly with water and dry. Then pour vegetable oil into a deep frying pan and heat it well. When the oil is hot enough, put the potatoes in it and fry them for about 1 minute. Wash cilantro, dry and coarsely chop. Fry the peanuts in a pan until tender, then grind it in a blender. My hot peppers, dry and fry in a pan in the same oil in which potatoes and peanuts were fried.

In a deep salad bowl we combine potatoes, hot peppers, oil on which food was fried, chopped peanuts, cilantro, vinegar and sugar. Mix everything thoroughly. Salad ready.

First of all, it is worth washing the duck breasts. Dry them and make small incisions on the skin in the form of a mesh. After that, it is worth warming up the pan and at the same time do not add any oil. Lay the duck breasts skin side down and fry until golden brown. You need to fry for about 5 minutes. After that, the breasts should be turned over and fry for another three minutes. Cover the pan with a lid and take it off the heat.

After the first stage of preparation, it is worth starting to prepare the dressing. To do this, pour soy sauce and lime juice into a small pan, add brown sugar to this mixture, finely chop the garlic and cut the chili pepper into rings and bring it all to a boil. Refrigerate the prepared sauce.

The final stage of preparation will be that the shallots should be peeled and cut into thin circles. Celery stalk and cucumber are cut into strips, and green onion long pieces. Pick up lettuce leaves large pieces. Mix all prepared vegetables and bean sprouts. Duck breasts should be cut into thin slices. Put the salad on a plate, decorate it with duck breast slices, pour over the sauce and serve immediately.

advice for best cooking duck breast

Before you start frying the duck breast, and indeed preparing this delicious dish, you should marinate the breast for an hour, or more in a mixture of orange juice, soy sauce, salt and pepper. First, cut the skin on the brisket.

You can also serve this dish not only hot, but also cold, from this its taste will change slightly, but will not suffer in any way. Plus, you can show your imagination, and in your own way arrange the final appearance dishes, as the standard version of the design and serving of the dish is presented here, but if you change the serving, then neither the taste of the dish, nor its quality and calorie content will change.

Therefore, do not be afraid to experiment and try something new, because from the same dish you can make many different options for serving and other dishes. Serve as a main dish or as an addition to a side dish.

In this post, I want to once again say a big thank you to my friend Sasha (Saha5) for the donated book. The book is called "Practical Encyclopedia Asian cuisine"Sally Maurice and De-Te Xun.
I want to show you the first recipe from this book.

The fresh taste of this salad goes well with a variety of spicy dishes and curries.
We will need:
1 small cucumber
1 thinly sliced ​​onion
1 small ripe pineapple or 425g canned pineapple
1 bell pepper, de-seeded and thinly sliced ​​into rings
3 chopped strong tomatoes
30g/ 2 tablespoons cane sugar (brown)
3 or 4 tbsp. tablespoons white wine vinegar
120 ml water
salt
grains of 1-2 pomegranates

Cut the cucumber in half lengthwise, remove the seeds, cut into slices.

Arrange on a plate along with thinly sliced ​​onions, salt and leave for 10 minutes, drain the liquid.
Finely chop the sweet pepper.

We chop tomatoes. If we are using a fresh pineapple, we will peel it, removing all the eyes, then cut it into small pieces. Throw the canned on a sieve and finely chop.

Let's put everything together

Heat the water with vinegar and sugar and stir until the sugar dissolves.

Cool, lightly salt and pour over the salad. Close the lid and refrigerate.