Various vegetables with green sauce

Asian chicken salad 25 of 54 Teriyaki sweet potato, black bean and avocado burrito bowl

Kikkoman Sauces 54

Category 602

Ingredient 47

Videos 0

World Cuisines 9

Specials 53

Naturally Brewed Soy Sauce Salads Vegetables Vegetarian kitchen Autumn

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 837 kJ / 200 kcal

100g mangetout peas
2 small carrots
2 small zucchinis
200 g golden turnips
200 g of yellow beets
8 asparagus spears
1 tbsp of olive oil
1 tablespoon of Kikkoman naturally brewed soy sauce

For the sauce:

3 tbsp Kikkoman naturally brewed soy sauce
3 tbsp lemon juice
3 tbsp of olive oil
1 small white onion
½ bunch coriander
20 sprigs of parsley
2 sprigs mint
pepper
1 tbsp of butter

Preparation

Peel and wash the vegetables, cut into sections, heat oil and soy sauce in a wok, put carrots, beets and turnips, turn and cook 8 minutes over medium heat, add the zucchini, the mangetout peas and asparagus spears, turn and cook for 6 minutes, turning occasionally (the vegetables should stay crunchy). Crush hazelnut.

Prepare the sauce: wash and chop the herbs, peel and chop the onion, put it in a bowl, add soy sauce, oil, lemon juice and whisk.

At lunch time: put the hot vegetables in a bowl, pour over the sauce, turn, sprinkle with crushed hazelnuts and serve immediately.

This dish can be served with quinoa or spelt.