Super asian salad

Super as in like the best salad I've ever had.

Salad as in the mixture of so many wonderful fresh ingridients.

Roberto Martin is the author of this awesome recipe.

One thing a good salad always needs is an excellent salad sauce. And this sauce was more that excellent. I even ate the pieces that had to season the sauce (on top) because they were just so good.

Asian salad sauce: (you can adjust the quantities, make more, I had this little white bowl full of it)

1dl soy sauce

4-5 2cm slices of ginger

~5 cm piece of leek, finely cut

2 garlic cloves, crushed

pounded coriander

1 tsp. oil

1 tsp. corn starch stirred in 1dl water

Put all the ingridients on a pan and let it boil on low heat for 10 minutes. After that let it cool. Put the sauce on a sieve and let the liquid fall through. Use it at once or sore it in the refrigerator in a closed utensil for 2 weeks.

Asian salad: (in this book there are more ingridients, but these are the ones I used)

200g mushrooms

a few big leaves of cabbage, sliced 

handful of sliced spinage

1 carrot, grated

half of a big tomato, sliced

half of a big paprika, cut into pieces

1cm sliced leek

6 large basil leaves, cut

First fry the mushrooms with seasonings until the water has evaporated, I added leek and salt, pepper and parsley.

Mix all the other ingridients in a big bowl. 

Then you can put some salad on a plate, add some mushrooms (I didn't want to mix the salad and mushrooms) and put the sauce at last.