Chrysanthemum Salad
Chrysanthemum salad is a simple, refreshing, and herbaceous dish that makes a perfect complement to any Asian meal.To make the dish gluten-free, replace the chinkiang vinegar with rice vinegar and the soy sauce with tamari.
Servings: 4
Ingredients
- 8 oz (220 g) chrysanthemum greens (yield about 6 oz / 170 g washed & trimmed)
Sauce
- 1 tablespoon Chinkiang vinegar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 teaspoon sesame oil
Cooking
- 1 tablespoon peanut oil
- 2 cloves garlic , chopped
- 1 ” (2.5 g) ginger , shredded
- 6 dried chilis , chopped (or 3 thai chilis, deseeded & sliced)
Instructions
- Thoroughly wash the chrysanthemum greens with running water and let air dry. You can also use a few layers of kitchen paper towels to pat dry. One done, chop them into bite-size pieces and add to a large heat proof bowl.
- Combine the sauce ingredients in a small bowl and set aside.
- Heat the oil in a small pan over low heat and add the garlic, ginger, and chilis. Fry slowly until the garlic begins to brown lightly.
- Pour in sauce and turn off the heat.
- Stir the sauce into the oil briefly, then pour over the chrysanthemum leaves. Immediately toss everything with a pair of tongs to evenly mix the sauce. Set aside and let the leaves wilt for about 2 minutes.
- Serve immediately as an appetizer.
Nutrition
Serving: 1serving, Calories: 59kcal, Carbohydrates: 4.4g, Protein: 1.2g, Fat: 4.2g, Saturated Fat: 0.7g, Sodium: 334mg, Potassium: 173mg, Fiber: 0.8g, Sugar: 2.3g, Calcium: 64mg, Iron: 1mg