Tibetan-Style Yogurt Salad with Vegetables and Ginseng
A refreshing yogurt salad featuring fresh vegetables, ginseng, and a touch of Tibetan flair. Try this recipe and many more from Spoonsparrow!
Ingredients
- 150 g almond (Erdmandel)
- 80 g light raisins
- 100 ml barley wine
- 100 g green peas (frozen)
- Salt
- 2 carrots
- 150 g cherry tomatoes
- 150 g ginseng root
- 150 g Jerusalem artichoke
- 150 g bamboo shoots
- 2 Garlic cloves
- 1.5 cm fresh ginger
- 600 g natural yogurt
- 2 tbsp crème fraîche
- black pepper (ground)
- a splash lime juice
Instructions
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1.
Soak the raisins in barley wine. Wash, clean, and soak the almonds in water for 4 hours. Thaw the peas and blanch them in boiling salted water for 2 minutes; remove, shock in cold water, and drain well. Peel the carrots, cut into bite‑sized pieces, and blanch them in boiling salted water for 2 minutes.
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2.
Wash and quarter the tomatoes. Peel, wash, and cut the ginseng, Jerusalem artichoke, and bamboo shoots into small pieces; blanch separately in boiling water with a pinch of salt for 7–10 minutes. Remove, shock in cold water, and drain well.
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3.
Peel and finely grate the garlic and ginger; mix them with yogurt and crème fraîche. Season with salt, pepper, and lime juice, then spread onto plates. Arrange the vegetables, raisins, and almonds on top and serve immediately.
