Hot and Sour Salad

Hot and Sour Salad Recipe from Pakistan - Snow Peas, Bean Sprouts, and More

Region / culture: Pakistan | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Hot and Sour Salad is a refreshing and flavorful dish that combines a variety of crunchy vegetables with a tangy and spicy dressing. This salad is perfect for a light and healthy meal or as a side dish to complement a main course.

History

The origins of Hot and Sour Salad can be traced back to traditional Asian cuisine, where the combination of hot and sour flavors is a popular culinary tradition. This salad has been adapted and modified over the years to suit different tastes and preferences, but the basic concept of combining spicy and tangy ingredients remains the same.

Ingredients

2 cups snow peas, trimmed and steamed until tender
2 cups pea shoots
1 cup bean sprouts
1 cup carrots, julienned
1 cup baby corn, steamed until tender and halved lengthwise
1 tbsp umeboshi paste
pinch of sea salt
0.25 – 0.5 tsp dried chili flakes
3 tbsp toasted sesame seeds
1 tsp soy sauce (shoyu)
2 tsp sesame oil
3 tbsp peanut oil (or olive oil)

How to prepare

In a large bowl, combine the snow peas, pea shoots, bean sprouts, carrots, and corn.
Blend the remaining ingredients in a blender until smooth.
Thoroughly toss the dressing with the vegetables and serve immediately.

Variations

Add sliced red bell peppers or cucumber for extra crunch and color.
Substitute the umeboshi paste with rice vinegar or lime juice for a different tangy flavor.
Include sliced water chestnuts or bamboo shoots for added texture and flavor.
Garnish the salad with chopped cilantro or green onions for a fresh and herbaceous touch.

Cooking Tips & Tricks

Be sure to steam the snow peas and baby corn until they are tender but still crisp to maintain their texture and flavor.

- Toasting the sesame seeds before adding them to the salad will enhance their nutty flavor.

- Adjust the amount of chili flakes to suit your spice preference – start with a small amount and add more if desired.

- For a milder version of the salad, you can omit the chili flakes altogether.

Serving Suggestions

Hot and Sour Salad can be served as a light and refreshing meal on its own, or as a side dish to accompany grilled meats, seafood, or tofu. This salad pairs well with Asian-inspired dishes such as stir-fries, noodle dishes, or sushi.

Cooking Techniques

Steaming the snow peas and baby corn until tender but still crisp will help preserve their texture and flavor.

- Blending the dressing ingredients until smooth will ensure a creamy and well-emulsified dressing that coats the vegetables evenly.

- Tossing the dressing with the vegetables just before serving will prevent the salad from becoming soggy and wilted.

Ingredient Substitutions

If you can't find pea shoots, you can use baby spinach or arugula as a substitute.

- Instead of umeboshi paste, you can use miso paste or tamarind paste for a similar tangy flavor.

- If you don't have shoyu, you can use soy sauce or tamari as a substitute.

- Any neutral oil can be used in place of olive oil, such as canola oil or avocado oil.

Make Ahead Tips

Hot and Sour Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Keep the dressing and vegetables separate until ready to serve to prevent the salad from becoming soggy. Toss the salad with the dressing just before serving for the best flavor and texture.

Presentation Ideas

Serve Hot and Sour Salad in a large bowl or on individual plates, garnished with extra sesame seeds and a sprinkle of chili flakes for a pop of color and heat. You can also add a wedge of lime or lemon on the side for a fresh and citrusy touch.

Pairing Recommendations

Hot and Sour Salad pairs well with a variety of dishes, including grilled chicken, shrimp, or tofu. For a complete meal, serve this salad alongside steamed rice or noodles, and a side of kimchi or pickled vegetables for added flavor and texture.

Storage and Reheating Instructions

Leftover Hot and Sour Salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a skillet over low heat or in the microwave for a few seconds until just heated through. Be careful not to overheat the salad, as this can cause the vegetables to become mushy.

Nutrition Information

Calories per serving

A serving of Hot and Sour Salad contains approximately 150 calories, making it a light and satisfying dish that is perfect for a healthy meal or snack. The low calorie content of this salad makes it a great option for those looking to maintain or lose weight.

Carbohydrates

The Hot and Sour Salad is a low-carb dish, with most of the carbohydrates coming from the vegetables. The snow peas, pea shoots, bean sprouts, carrots, and baby corn are all rich in fiber and essential nutrients, making this salad a healthy choice for those watching their carb intake.

Fats

The fats in this salad come from the sesame oil and olive oil used in the dressing. These healthy fats are essential for absorbing fat-soluble vitamins and promoting heart health. The salad is a good source of monounsaturated fats, which are known to have numerous health benefits.

Proteins

While this salad is primarily a vegetable-based dish, it does contain some protein from the pea shoots, bean sprouts, and sesame seeds. Protein is essential for building and repairing tissues in the body, making this salad a nutritious option for vegetarians and vegans.

Vitamins and minerals

Hot and Sour Salad is packed with vitamins and minerals, thanks to the variety of vegetables used in the recipe. Snow peas are a good source of vitamin C and vitamin K, while carrots are rich in beta-carotene, a precursor to vitamin A. Bean sprouts are high in vitamin C and folate, and pea shoots are a good source of vitamin A and vitamin C.

Alergens

This recipe contains sesame seeds and soy sauce (shoyu), which are common allergens for some individuals. If you have a sesame or soy allergy, you can omit these ingredients or substitute them with alternatives that are safe for you to consume.

Summary

Overall, Hot and Sour Salad is a nutritious and delicious dish that is low in carbs and calories, high in fiber, vitamins, and minerals, and a good source of healthy fats and protein. This salad is a great option for those looking to eat a balanced and wholesome meal that is both satisfying and flavorful.

Summary

Hot and Sour Salad is a vibrant and flavorful dish that combines a variety of crunchy vegetables with a tangy and spicy dressing. This salad is low in carbs and calories, high in fiber, vitamins, and minerals, and a good source of healthy fats and protein. With a few simple ingredients and easy preparation, this salad is a delicious and nutritious option for a light and satisfying meal.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Hot and Sour Salad. It was a warm summer day, and I had just finished exploring the bustling market in town. I stumbled upon a small stand tucked away in a corner, where a kind elderly woman was selling an assortment of fresh vegetables and herbs. Intrigued by the vibrant colors and enticing aromas, I struck up a conversation with her.

As we chatted, she mentioned that she had a special recipe for a Hot and Sour Salad that had been passed down through generations in her family. Intrigued by the promise of a unique and flavorful dish, I eagerly asked her to share the recipe with me.

She smiled warmly and began to recount the ingredients and steps needed to recreate the salad. She explained that the key to its bold flavors was a combination of spicy chili peppers, tangy vinegar, and fragrant herbs. As she spoke, I could almost taste the zesty and refreshing flavors dancing on my tongue.

Once she had finished sharing the recipe, I thanked her profusely and purchased the necessary ingredients to make the salad at home. That evening, I set to work in my kitchen, following her instructions carefully and adding my own twist to the dish.

The result was a masterpiece of flavors and textures - the crisp crunch of the fresh vegetables, the fiery kick of the chili peppers, and the tangy bite of the vinegar all melded together in perfect harmony. I knew then that this Hot and Sour Salad would become a staple in my culinary repertoire.

Over the years, I have continued to make this salad for my family and friends, each time adding a new ingredient or tweaking the recipe to suit my tastes. I have shared the recipe with countless people, passing on the tradition of this beloved dish to the next generation.

As I sit here reminiscing about that fateful day in the market, I am filled with gratitude for the kind woman who shared her family recipe with me. Her generosity and love for cooking inspired me to continue exploring new flavors and techniques in the kitchen, and for that, I am truly thankful.

Now, whenever I make my Hot and Sour Salad, I think of her and the special connection we shared through our love of food. It is a reminder of the power of sharing recipes and stories, and how they can bring people together in a beautiful and delicious way.

So if you ever find yourself in need of a refreshing and zesty dish to brighten up your day, look no further than my Hot and Sour Salad recipe. I promise it will delight your taste buds and warm your heart with memories of a kind woman and a shared love of cooking.