The julienned vegetables in this refreshing salad call to mind a tiger’s stripes.
Large bunch cilantro, chopped into ~3cm lengths
1 bell pepper, julienned (optional)
1 cucumber, julienned (optional)
Handful of dried baby shrimp
Handful of slivered almonds or peanuts
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
In a large mixing or salad bowl, mix the cilantro with the julienned vegetables, dried shrimp, and nuts.
In a small bowl, mix the sesame oil, soy sauce, rice vinegar, and sugar. Drizzle about half of the dressing over the salad and toss to combine. Taste and add more dressing if desired.
Sprinkle with the sesame seeds and serve cold or at room temperature.
This recipe was featured in the weekly menu of Issue #3 of the Journey East Zine alongside: