• Boil a pot of water and prepare a bowl of ice water for cooling.
  • Clean all the vegetables, peel and julienne. Seaweed should be cut into strips.
  • Blanch all vegetables, except the radish for one minute in boiling water, and place immediately in ice water.
  • Do the same with the seaweed.
  • Drain the vegetables well, and allow all the water to drip out.
  • Mix dressing ingredients in a large bowl, add the vegetables, and gently mix.
  • Transfer into a serving dish and sprinkle with roasted cashews.

Steamed Eggplant in Peanut Sesame Sauce – Appetizer Side Dish

Ingredients for 4-6 portions

  • 4 carrots
  • 1 large radish or several smaller radishes
  • 1 turnip or kohlrabi
  • 1 head of celery
  • 1 package of seaweed, rinsed and squeezed out
  • 50 grams of unsalted, roasted cashews


  • ½ teaspoon natural maple syrup
  • ¼ cup rice vinegar / pickled ginger liquid
  • 3 tablespoons walnut oil or corn oil
  • A bit of grated ginger (optional)

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