Cold Tossed Three-Shred Salad
A Zhejiang-style cold salad featuring a light, refreshing taste with aromatic, spicy, and fresh notes.
Ingredients
dried vermicelli
40 g
baby cucumber
3
ham, thinly sliced
4 slices
egg
1
salt
a pinch
salad oil
to taste
tomato
to taste
cilantro
to taste
stock
4 tbsp
vinegar
4 tbsp
soy sauce
3 tbsp
sugar
1 tbsp
sesame oil
1 tbsp
Instructions
1
Step 1
Soak the vermicelli in hot water until it turns translucent, then transfer it to ice water to cool. Drain well and cut into manageable lengths; set aside.
2
Step 2
Julienne the baby cucumbers. First trim off both ends, then cut into thin matchsticks as shown; set aside.
3
Step 3
Julienne the ham. Fold each ham slice in half lengthwise, then cut into thin strips.
4
Step 4
Make a thin egg crepe. Beat the egg with a pinch of salt, then pan-fry into a thin sheet. Let cool, then slice into thin strips; set aside.
5
Step 5
Toss with dressing. Whisk the dressing ingredients together, add the prepared ingredients from Steps 1–4, and toss until evenly coated. Transfer to a serving plate, garnish with halved tomato slices and cilantro, and serve.
