Easy Vegan Pumpkin Flower Salad Recipe

Vegan pumpkin flower salad is a light, nutritious dish perfect for those who love vegan cuisine. With a refreshing taste from natural ingredients, this salad is not only easy to make but also very healthy. Let’s discover how to prepare this appealing dish in the article below.

Preparing Ingredients

To make a light vegan pumpkin flower salad, you will need the following ingredients:

• Fresh pumpkin flowers: 200 grams
• Carrot: 1 medium
• Cucumber: 1
• Vietnamese coriander, culantro: a small bunch
• Roasted peanuts, coarsely chopped: 2 tablespoons
• Vegetarian fish sauce, sugar, lime, chili

Ingredients for vegan pumpkin flower salad
Prepare all necessary ingredients to make the vegan pumpkin flower salad

Prepping the Ingredients

Wash the pumpkin flowers thoroughly, remove the tough stems, and cut them into bite-sized pieces. Then, soak the pumpkin flowers in lightly salted water for about 5-10 minutes to ensure cleanliness, then remove and drain well.

Peel the carrot, wash it, and shred it thinly. Wash the cucumber, cut it in half lengthwise, remove the seeds, and then slice it into small, long pieces similar to the carrot.

Wash the Vietnamese coriander and culantro, and chop them finely. Coarsely chop the roasted peanuts and set them aside.

Prepping vegetables for the salad: slicing and shredding
Careful preparation helps make the salad tastier and safer

Making the Dressing

A crucial element that creates the distinctive flavor of the salad is the dressing. You can mix the dressing using the following recipe:

• 3 tablespoons vegetarian fish sauce
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 1-2 chilies, finely chopped

Mix the above ingredients thoroughly until the sugar dissolves completely. Taste and adjust the sourness, sweetness, and saltiness to suit your preference.

A well-balanced dressing is key.

Mixing and Serving

Place the pumpkin flowers, carrots, and cucumber in a large bowl. Gradually pour the dressing over them, using your hands or chopsticks to mix well so the ingredients absorb the seasoning. Let the salad rest for about 5-10 minutes before serving.

Once the salad is well-marinated, sprinkle the Vietnamese coriander, culantro, and roasted peanuts on top to enhance the flavor and color. The light vegan pumpkin flower salad is now ready to be served.

Finished bowl of vegan pumpkin flower salad, garnished with herbs and peanuts
The vegan pumpkin flower salad looks beautiful and appealing

Conclusion

With its simple preparation and easily sourced ingredients, this light vegan pumpkin flower salad is an excellent choice for light, nutritious meals. Not only does it help refresh the body, but this dish also delights the palate with its harmonious blend of fresh, delicious ingredients. Try making it at home and share your results with your loved ones!

References

• Original recipe from Dien May Xanh cooking section
• Guide to prepping and preserving natural ingredients