Together with TasteVN, make family meals richer with a unique, delicious, light, and nutritious pink crispy salad. Don’t hesitate to get cooking with TasteVN to learn 2 recipes for this mixed salad to treat your family!
1. Pink crispy salad with shrimp and pork
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Preparation
1 hour
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Difficulty
Easy
Ingredients for Pink crispy salad with shrimp and pork For 4 people
Pink apple 1 kg Pork 200 gr Shrimp 300 gr Purple sweet potato 100 gr Carrot 100 gr Onion 50 gr Hollowed cucumber 50 gr Vietnamese coriander 30 gr Horned chili 10 gr Roasted sesame 10 gr Lime skin 10 pieces Roasted peanuts 10 gr Fried onion 10 gr Chopped chili 1 tablespoon Chopped garlic 1 tablespoon Chili sauce 1 tablespoon Fish sauce 3 tablespoons Lime juice 2 tablespoons Seasoning a little (sugar/pepper/salt) Cooking oil 200 ml
How to choose fresh ingredients
How to choose fresh shrimp
- When choosing shrimp, you should select those that are fresh with a transparent shell and a slight smell of seawater, not fishy, and avoid shrimp with dark spots or inconsistent colors, bruised, or slimy.
- Choose shrimp that have a slightly curved body, firm flesh but not unusually plump, with flexible shell joints, not detached, and where the head is tightly attached to the body, the head should not fall off the body.
- Fresh shrimp usually have their tails curled together. If the tails are spread out, the shrimp may have been injected with chemicals or water to make them look plump.
See more: How to choose fresh shrimp and how to store fresh shrimp in the refrigerator for the longest time
How to choose fresh pork
- First, you must choose fresh meat. The color of good meat is bright pink, not too red or too pale.
- Pork that is firm and has high elasticity is good meat. You can test by pressing your finger into the meat; if it springs back immediately, is not slimy, and does not exude liquid, it is good.
- You should choose pork shoulder which has both lean and fatty parts so that your dish doesn’t become dry or too greasy.
- Avoid meat that has a pale green color, a foul smell, is slimy, or is soft and lacks elasticity. This may be old meat or from sick pigs that have been injected with drugs.
How to choose good purple sweet potatoes
- Choose sweet potatoes that are heavy, firm, and not bruised. Additionally, buy those with an intact exterior, not cracked or chipped.
- Choose those of medium size because larger sweet potatoes often have more fibers and are not as tasty.
- If you see sweet potatoes with holes or black spots, that is a sign that the sweet potatoes have gone bad.
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How to prepare Shrimp and Pork Crunchy Pink Salad
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Preparing Shrimp and Pork
Buy pork, rinse it briefly and rub it with salt, then rinse again with clean water. Clean the shrimp with diluted salt water, then rinse again with clean water.
Tips for cleaning pork to be fresh and odorless
First, wash with coarse salt and rinse again with clean water. Then, briefly blanch with smashed shallots (or ginger), or blanch in boiling water mixed with a bit of white wine.
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Boil Shrimp and Pork
Place a pot of water on the stove, add 1 teaspoon of salt, 1 teaspoon of pepper, and 1/2 tablespoon of fish sauce, then put the pork in to boil.
When the water boils, add the shrimp and boil until the shrimp turn red and float, then remove the shrimp, putting them in a bowl of ice water. Boil the pork for another 5 minutes and then also place it in the bowl of ice water, after that, take the shrimp and pork out. Cut the pork into small slices, peel the shrimp, remove the dorsal vein, and discard the head.
Quick tips for removing the dorsal vein from shrimp:
- You can count backward from the tail of the shrimp to the second groove connecting two shell segments, insert a toothpick through this spot and gently pull the black string to remove the vein.
- You don’t need a knife to cut the shrimp’s back; you can also use a toothpick to pry the part of the shrimp’s body out to find the black string. Gently pull this black string out, and the shrimp will be clean.
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Prepare other ingredients
Purple sweet potato is cut into thin strips, then soaked in water for 2 minutes and drained.
Carrot is grated thinly, cut into strips, then soaked in water for 5 minutes and drained.
Onion is also cut into strips and soaked in water for 5 minutes.
Cucumber is deseeded, thinly sliced for the skin, then cut into strips, and soaked in water for about 5 minutes.
Vietnamese coriander is chopped. Horn chili is cut into strips.
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Fry purple sweet potato
Add oil to a depth of about 5cm in the pot, add the cut sweet potato strips and fry for 2 minutes over medium heat, then remove and drain the oil.
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Prepare crispy persimmons
Wash the purchased persimmons, peel them, then rinse in water with 10 lime peels to reduce bitterness. Rinse gently to avoid bruising the persimmons.
After washing, cut the persimmons into small pieces, removing the seeds. Soak the cut persimmons in a bowl of ice water for 5 minutes.
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Make fish sauce
Mix together a combination of 5 tablespoons of sugar, 1 tablespoon of chili sauce, 2.5 tablespoons of fish sauce, 2 tablespoons of lime juice, stirring well to create the dressing for the salad.
Add 3 tablespoons of the salad dressing mixed with 1 tablespoon of minced chili, 1 tablespoon of minced garlic, and 1 tablespoon of water to make the dipping sauce.
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Mix the salad
Put pink grapefruit, pork, carrots, cucumbers, onions, and chili into a large bowl or basin, add 4 tablespoons of salad dressing, and gently mix the ingredients with your hands. Add another 4 tablespoons of salad dressing, mix a little more, then add Vietnamese coriander, fried purple sweet potato, sesame, fried onion, and roasted peanuts, and mix the mixture well.
Plate the mixture with shrimp, and add a little fried purple sweet potato on top to finish.
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Final product
Shrimp and pork are chewy and delicious, without any unpleasant odor due to careful preparation. The pink grapefruit and purple sweet potato are crispy, enhanced by the fragrant smell of various vegetables, making the dish not feel greasy. Tasting a bite with the rich dipping sauce is absolutely delightful.
2. Crispy pink salad with pomegranate and avocado
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Preparation
30 minutes
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Difficulty
Easy
Ingredients for Crunchy Pink Salad with Walnut Serves 2
Walnut 120 gr Arugula 70 gr (Rocket) Pink apple 2 pieces Olive oil 1.5 teaspoons Balsamic vinegar 2 tablespoons Beetroot 1 piece Seasoning a little (salt/pepper) Pomegranate 1 fruit Quinoa 60 gr (quinoa)
How to Choose Fresh Pomegranate
- Choose large, round pomegranates that are not deformed, as smaller ones are often still immature, sour, and not sweet.
- The surface of the skin is rough, which usually indicates that the fruit is ripe, sweet, and has plump seeds.
- When held, it feels heavy, indicating it has a lot of juice.
- It’s best to choose pomegranates during the harvest season, which in Vietnam usually falls between September and February of the following year, to get good quality pomegranates at a lower price.
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Tools Needed
How to Prepare Crunchy Pink Salad with Walnut
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Roast the walnuts
Purchase shelled walnuts, then roast 120gr of walnuts at 170 degrees for 5 – 10 minutes until fragrant, then let cool.
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Prepare the other ingredients
Peel the persimmons, rinse them in water, and then cut them into bite-sized pieces.
Peel the beetroot and cut it into bite-sized pieces.
Cook the quinoa seeds until they are dry, have an even yellow color, and release a fragrant aroma.
Remove the seeds from the pomegranate.
Quick tip for removing pomegranate seeds:
First, cut off the crown of the fruit, then score the fruit along the membranes of the pomegranate sections. Next, separate the cut sections; the seeds will be exposed.
Use a large, hard object like a ladle or a knife to hit the skin of each inverted pomegranate section firmly to release the seeds.
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Mixing salad
Put into a bowl a mixture of Arugula, 1.5 teaspoons of olive oil, 2 teaspoons of Balsamic vinegar, 1/3 teaspoon of salt, 1/3 teaspoon of pepper, toasted walnut, 80g of pomegranate seeds, 60g of cooked quinoa, crispy pear, beetroot, mix the mixture well to complete.
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Final product
The crispy pear pomegranate walnut salad is extremely refreshing, full of nutrients from various vegetables, fruits, and seeds like pomegranate, walnut, quinoa, which will surely give you a very attractive and delicious dish!
How to choose delicious, non-astringent crispy persimmons
- You should choose fruits that are a deep orange-yellow color, of uniform color.
- Choose fruits with fresh green stems; when the stems are green, the persimmons will be crispy and delicious. If the stems turn yellow, it means the persimmons have been harvested for a long time.
- Gently press the persimmon with your hand; if it feels firm and does not dent, it is fresh and crispy. If the persimmon is soft, especially if the stem is soft and mushy with many bruises, you should not buy it.
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2 ways to make crispy pink salad are very simple and easy to make, right? Wishing you success in preparing this dish!
*Refer to images and recipes from 2 YouTube channels: Bếp Cường Thịnh and Jerry James Stone
