“Too Hot Salad” from “A Modern Way to Cook”

IMG_7302Looking at this picture reminds me again why I loved this salad: Isn’t just a gorgeous collection of colourful virtuousness?

It also was delicious.

A London summer is a mixed blessing of weather at best, and this summer is no different. But over the past weekend, we had a very hot day on Sunday, which begged for the “Too Hot Salad” to be made. Anna Jones said she makes it when it’s too hot to cook, and this was one of those days. (Indeed it was too hot to cook in the kitchen, but perfect weather for a barbeque in the garden, which is what we did.)

The Vietnamese influence is easy to taste: cold, fresh vegetables (especially carrots) coupled with a sweet soy sauce dressing. The leaves of coriander gave it a very nice kick. I was dubious about the inclusion of watermelon, but it worked. It’s also an excellent vegan recipe, which is always a good thing.

To be sure, making those beautiful vegetable ribbons takes some time. I wish I could be as quick as the estimate to make this (it took about double the time), but I do think it looks lovely, so perhaps the extra time was worth it. I’m also getting better at making vegetable ribbons, so perhaps that will come up in a job interview sometime and I can impress them with my unusual talent.

Would I make this again? I would indeed. And I might even do it on a day that’s not hot.

 

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“Too Hot Salad” from “A Modern Way to Cook”

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