Ingredients
– 1 cup sunflower oil
– 1 cup evenly sliced shallots (about 20 small)
– 6 ounces very thinly sliced asparagus spears (optional)
– 1 bunch cilantro with stems
– 1 teaspoon soy sauce (shoyu)
– 1 teaspoon sugar
– 1/2 teaspoon sea salt
– 1/2 cup well-toasted cooled peanuts
– 1 tablespoon toasted sesame seeds
– herb flowers such as garlic chive flowers or chive flowers for garnish
Instructions
1-First, wash and dry all fresh produce like cilantro and asparagus to ensure everything is clean and ready.
2-Second, chop and prepare the cilantro, keeping stems intact for added texture.
3-Third, handle the shallots by cooking them slowly in oil until golden, then strain.
4-Fourth, blanch asparagus if included, and cool it down.
5-Fifth, whisk the dressing ingredients together for a balanced flavor.
6-Sixth, combine all main elements in a bowl and toss gently.
7-Seventh, top with the crisp shallots and any optional herb flowers.
8-Eighth, serve right away to enjoy the fresh taste, or chill for a bit if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Choose fresh, vibrant cilantro to ensure the best flavor and texture.
🧄 Save shallot oil as a flavorful condiment or cooking oil for other dishes.
🍋 Add a splash of lemon juice or vinegar to introduce a bright acidic balance if desired.
- Prep Time: 10 minutes
- Cooking shallots: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Cooking, Tossing
- Cuisine: Vegetarian, Vegan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 187
- Sugar: 2g
- Sodium: 86mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg