Yalu River Bridge Salad

Ingredients

• 1 cucumber
• 2 large carrots
• 1 red bell pepper
• 200 g bean sprouts
• 150 g sugar snaps
• 1 bunch spring onions
• 1 small Chinese cabbage
• 4 tbsp toasted sesame seeds
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp honey
• salt and pepper

Method

1. Wash the cucumber and carrot. Cut both into long, straight strips about 1 cm thick.
2. Cut the bell pepper into thin strips. Blanch the sugar snaps for 2 minutes in boiling water, then cool.
3. Slice the Chinese cabbage into fine strips. Cut the spring onions diagonally into 5 cm pieces.
4. Mix bean sprouts, bell pepper, sugar snaps, Chinese cabbage and spring onions on a large flat platter as a uniform bed.
5. Mix soy sauce, rice vinegar, sesame oil, honey, salt and pepper into a dressing. Drizzle over the salad.
6. Lay the cucumber and carrot strips tightly and parallel as a bridge over the salad. Use 4 cucumber strips as main beams, lay 3 carrot strips across as crossbeams.
7. Sprinkle sesame seeds over the bridge and salad.

Serving notes

• Serve on a large rectangular platter for the bridge effect.
• Place the bridge diagonally on the plate for dynamic presentation.