 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
A great salad with rose petals. Pretty and flavorful Ingredients:
2 tablespoons sesame oil |
1 teaspoon black mustard seeds |
1 garlic clove, finely chopped |
1 teaspoon fresh ginger, grated |
1 teaspoon rose-flavored vinegar (optional) |
2/3 cup white cabbage leaf, finely shredded |
1 cup baby spinach leaves |
1 1/2 cups celeriac, finely grated |
1 medium carrot, shredded |
1 zucchini, julienned |
10 snow peas, roughly chopped |
1 cup fresh bean sprout |
fresh lemon juice |
salt and pepper |
4 cups scented rose petals |
Directions:
1. In a skillet, heat the oil and stir-fry the mustard seeds for about ten seconds.
2. Add the garlic and continue frying for 30 seconds.
3. Remove from the heat.
4. When the oil is cold, mix with the ginger and rose-flavored vinegar and then add to the prepared vegetables.
5. Season to taste
6. Sprinkle with lemon juice and garnish with rose petals.
|
|