Marinated, Chopped Vegetables

Name: Marinated, Chopped Vegetables
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Asian, Japanese
Ingredients: 2 red onions; 200 g Broccoli florets; 5 g fresh ginger; 2 tbsp sesame oil (light); 2 tbsp rice vinegar; 2 tbsp Lime juice; 1 tbsp agave syrup; Salt; 1 medium waxy potato; 2 tbsp olive oil; coarse Himalayan salt (for serving)

Prep: 30min

| Servings: 4 | Cook: 10min

Spoonsparrow marinated, chopped vegetables is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

2 red onions
200 g Broccoli florets
5 g fresh ginger
2 tbsp sesame oil (light)
2 tbsp rice vinegar
2 tbsp Lime juice
1 tbsp agave syrup
Salt
1 medium waxy potato
2 tbsp olive oil
coarse Himalayan salt (for serving)

Instructions

1.
Peel the onions and dice them very finely. Wash the broccoli and finely chop the florets. Peel the ginger and grate it finely. Mix all vegetables in a bowl. Add sesame oil, rice vinegar, lime juice, and agave syrup; mix well. Season with salt, cover, and marinate for about 30 minutes.
2.
Peel the potato and slice thinly or shave into rounds. In hot oil, slowly fry both sides of the slices in a non-stick pan over low heat for about 10 minutes.
3.
Serve by placing the marinated vegetables in an espresso cup, press lightly, then pour onto plates. Top with a potato slice and sprinkle with Himalayan salt.