Shredded Steamed Pumpkin Salad Recipe

Ingredients : Serves 4-6

500 g

1 piece

3 teaspoons

Garnishing

2 tablespoons

Dressing

2 teaspoons

1 teaspoon

1/2 teaspoon

3 teaspoons

Fresh pumpkin, peeled, seed removed

and cut into wedges to yield 2 cups

Dried mung bean sheet

Green capsicum (bell pepper), thinly sliced

Sesame seeds, dry roasted and roughly pounded

Chili oil

Soy sauce

Vinegar

Black pepper

Salt

Sesame oil

Method :

Set up a steamer and place the peeled wedges of pumpkin on a heatproof plate and set on rack in steamer. Cover tightly and steam for 25 minutes, remove form steamer and let cool, then cut into thin strips 1/2 to 1 cm thick, set aside.
Meanwhile, place the dried bean sheet in a wide shallow bowl, pour boiling water over it to cover completely, and let steep for 30 minutes. Drain off the water and, when cool enough to handle, cut the bean sheet into long thin strips about 1/2 cm wide. If using glass noodles, soak in hot water for 20 minutes and drain.
Stir all dressing ingredients, except for sesame oil, in a small bowl and blend well using a wire whisk or fork, slowly dribble in the sesame oil while beating continuously, until well blended.
Place the sliced pumpkin, bean sheet strips, and shredded capsicum in a large salad bowl. Stir the dressing again to blend, then pour evenly over the vegetables, and toss until vegetables are completely coated with the dressing.
Transfer to a smaller serving dish, sprinkle with ground sesame seeds, and drizzle with chili oil, if desired.