Salad Boats & Hoisin Dipping Sauce

 
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All aboard the salad boat!!

I am typically inspired by Asian cuisine with a twist, but even more so lately for some reason. I obviously love Indian and Nepalese food - the takeout choice for many, but lately it's been all about "East Asian cross kitchen". Or something like that. Living in a globalized world.

I love this kind of food because it's super flavourful without being overly heavy. And I promise you - this will be a simple one!

The idea for these salad boats came pretty much directly from my sister, who invited me to her dinner party a couple of weeks ago.  Her kitchen is always well equipped seasoning-wise, so I offered to make a soy-based sauce to go with the salad boats. Can't go wrong with this one.

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I've been on vacation for the week, and damn it feels good. I've mostly filled my days with cooking, excercise, and most importantly: hanging out with some lovely people I haven't been able to see for ages.

Enough babble? Let's get to business.

We're going to begin with my go-to soy-based dipping sauce for spring rolls (that's a note for you!) and salad boats. A number of people have been asking about this dipping sauce so here it is! You can now make it for yourself. You know who you are.

Hoising Dipping Sauce

    •    3tbsp hoisin sauce
    •    2tbsp soy sauce
    •    1,5 tbsp sesame oil
    •    1 clove of garlic, minced
    •    1 tbsp fresh grated ginger
    •    1tbsp brown sugar
    •    3tbsp lime juice
    •    1 chili, sliced

For even more "authentic" taste (but obviously not vegan): add 1tsp fish sauce.

There's nothing complicated about this. Crush and mince the garlic, mix everything but the chili togehter by whisking. Then cut the chili (removing all the seeds), and mix the slices in as well.

 

Salad Boats

(for 3-4 people)

    •    1 Cosmopolitan salad
    •    4 portions of cooked basmati rice
    •    ~400g tofu
    •    sprouts
    •    roasted onion
    •    spring onion
    •    Sriracha mayonnaise
    •    hoisin dipping sauce

There's not much to instruct here. Except: if you want spring onion, try and remember to buy some. I totally forgot. I missed that onion. The whole meal was  a couple of fresh green slices away from perfection. So: cook the rise and wash your greens. Cut the tofu into thin slices and fry in sesame oil until crisp. I also added a splash of soy sauce right before taking the slices off the pan. So salty...

And as you're going to be wondering anyway:

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The key to success: first rice, then tofu, hoisin sauce, mayo, roasted onion, and lastly the greens! Or what ever floats your boat.