How to make Vegetable Ribbons -
Healthy, tasty and looks great - this salad is a winner.
This recipe is from the book No Oil Cooking.
Main Ingredients : Zucchini (ज़ुकीनी), Carrots (गाजर)
Cuisine : Chinese
Course : Salads
You can also find more Salads recipes like Caesar’s Salad Cheese and Corn Salad C Salad with Cranberry Vinaigrette Salad on the Go
Vegetable Ribbons Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 26-30 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vegetable Ribbons Recipe
Zucchini trimmed 1 medium
Carrots trimmed 2 medium
Cucumbers trimmed 2
Celery chopped 1 inch stalk
Salt to taste
For dressing
Vinegar 2 tablespoons
Soy sauce 1 tablespoon
Brown sugar 1 teaspoon
Red chilli flakes 1/4 teaspoon
Fresh basil leaves torn 3-4
For garnishing
Black olives sliced 5 medium
Method
Step 1
Take a potato peeler or a manual slicer and cut zucchini, carrots and cucumbers lengthwise into thin ribbons. Sprinkle a little salt and set aside for five minutes.
Step 2
Blend vinegar, soy sauce, brown sugar, red chilli flakes, basil leaves and salt to make a coarse paste. Transfer it into a bowl. Squeeze the cut vegetables to remove extra moisture.
Step 3
Add vegetables to the dressing in the bowl along with celery and toss well. Serve garnished with olive slices.
Nutrition Info
Calories : 201 Kcal
Carbohydrates : 43.2 gm
Protein : 4.3 gm
Fat : 0.9 gm
Other : 20.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
