Multicolored ribbons, Thai style vinaigrette - Multicolored ribbons, Thai style vinaigrette - Healthy and gourmet meal idea

Multicolored ribbons, Thai style vinaigrette

Prep Time20 mins
Cook Time25 mins
Total Time25 mins
Course: inputs
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: inputs, It's the season, Recipes of the world, Vegetables
Servings: 4
Calories: 140kcal


  • 2 Carrot
  • 2 small Courgette
  • 1 small Cucumber
  • 1/2 barrel Radis
  • 80 g Old mimolette
  • A few Roasted seeds
  • 10 g Ginger
  • 1/2 clove Ail
  • 1 C. soup Lime juice
  • 1 C. soup Honey
  • 2 tbsp. soup Soya sauce
  • 1 C. coffee Ketchup
  • 1 C. coffee Mustard
  • 3 c. soup Peanut oil
  • Tabasco


  • Scrape the carrots. Cut them into mandolin ribbons. Clean the radishes. Rinse and wipe zucchini and cucumber. Cut it in half lengthwise. Remove the seeds. Cut these vegetables into ribbons. Do not salt them. With a thrifty, cut ribbons of old mimolette. Mix them gently with the raw vegetables. Sprinkle with roasted seeds.
  • Vinaigrette: Peel and squeeze ginger and garlic with garlic press over a bowl. Add lime juice, honey, soy sauce, ketchup, mustard and oil. Enhance with a few drops of Tabasco. Pour on the salad at the last moment.

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