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–+ servings

Fresh Waterchestnut and Vegetable Salad

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Course: Salad, Side Dish
Cuisine: Five Spice
Servings: 6 people

Ingredients

  • 1 pound spinach (fresh, washed, and cleaned)
  • 12 water chestnut (fresh, peeled)
  • 2 teaspoons light soy (or 1 1/2 tsp fish sauce)
  • 1 Tablespoon sesame oil
  • ¼ teaspoon white pepper (ground)
  • 1 teaspoon salt
  • 1½ teaspoon honey (or sugar, maple syrup)
  • 25 tomatoes (small, sweet grape tomatoes)
  • ½ cup carrots (shredded)

Instructions

  • Wash peeled waterchestnuts, drain, chop into 1/4 dice.
  • Trim off any unattractive end of the spinach. Drop into pot of boiling water for 20-30 seconds. Drain well, dry with towel. Chop spinach finely.
  • In a bowl big enough for all ingredients, combine remaining ingredients except for the tomatoes. Whisk well. Add spinach and waterchestnuts and toss well with your hands.
  • Arrange on an attractive platter, cover with wax paper, then with plastic wrap. Refrigerate for hours. When ready to serve, remove covering sand arrange the tiny tomatoes in an attractive way.
  • Decorate lightly with shredded carrot and serve.

Notes

Notes:
  • About the waterchestnuts: "available in Asian markets most of the year, and in some supermarkets; I’ve never seen good ones there, but if you see them, squeeze each waterchestnuts to be sure they’re uniformly firm all over."
  • About the tomatoes: "not those boring cherry tomatoes, though the orange kind are nice, the smaller the better."