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Crunchy Tempura Chopped Salad

Crunchy Tempura Chopped Salad: A Delightful Blend of Fresh Greens and Crispy Tempura

Looking for a delicious and satisfying salad that’s perfect for lunch or dinner? Look no further than this Crunchy Tempura Chopped Salad! This salad is a delightful blend of fresh greens, crispy tempura vegetables, and a creamy dressing. It’s sure to tantalize your taste buds and leave you feeling satisfied.

The tempura vegetables in this salad are made with a light and airy batter that gives them a crispy and delicious texture. The vegetables are then tossed with a creamy dressing made with sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper. The dressing adds a touch of acidity and creaminess that perfectly complements the crispy vegetables.

To assemble the salad, simply combine the tempura vegetables, greens, nacho cheese chips, and dressing in a large bowl. Then, toss to coat and serve immediately. This salad is best enjoyed fresh, so be sure to make it right before serving.

Ingredients

1 red bell pepper, chopped
1 small red onion, chopped
1 cup sweet corn
1/2 cucumber, chopped
1/2 chopped tomato
1 avocado, peeled and chopped
1 can black beans, drained and rinsed
1 cup crush nacho cheese chips
1/2 cup sour cream
1/2 cup mayonnaise
1 bunch cilantro, chopped
3 garlic cloves, minced
Juice of one lime
salt and pepper to taste
For the Tempura Vegetables: 1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 cup ice water
1 pound vegetables, such as broccoli, carrots, onions, or sweet potatoes, cut into bite-sized pieces
Vegetable oil, for frying

Instructions

1
Make the tempura vegetables. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In a separate bowl, whisk together the egg and ice water. Dip the vegetables in the egg mixture, then coat them in the flour mixture. Heat the oil in a large skillet or saucepan over medium heat. Fry the vegetables in batches for 2-3 minutes per side, or until golden brown and crispy. Drain the vegetables on paper towels and set aside.
2
Make the salad dressing. In a small bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper.
3
Assemble the salad. In a large bowl, combine the red bell pepper, red onion, sweet corn, cucumber, tomato, avocado, black beans, nacho cheese chips, and tempura vegetables. Pour the dressing over the salad and toss to coat. Serve immediately.

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