Crispy Fresh Water Parsley Salad (Michim)
Crispy Fresh Water Parsley Salad (Michim)
Water Parsley Salad Recipe, How to Make Fresh Water Parsley Salad, Water Parsley Side Dish
While lightly blanched and seasoned water parsley is delicious, I find myself loving this raw water parsley salad seasoned with a sweet, sour, and spicy dressing the most these days. It allows you to fully enjoy the crisp texture and rich flavor of water parsley. Because it’s so simple to make, it’s a fantastic side dish you can whip up in no time. Water parsley is an alkaline food that helps purify the blood, and it’s packed with vitamins, iron, calcium, and phosphorus. Enjoy it as a nutritious spring side dish with this step-by-step guide to making delicious water parsley salad.
Main Ingredients- 200g water parsley
Cooking Instructions
Step 1
First, prepare to wash the water parsley thoroughly. Fill a bowl with enough water to submerge the water parsley, and add 2 tablespoons of vinegar. Let the water parsley soak in this mixture for about 10 minutes. The vinegar water helps remove any unpleasant odor from the water parsley and enhances its freshness.
Step 2
After soaking, carefully remove any wilted or yellowed leaves from the water parsley. Then, while holding the bunch, gently shake it under running water to rinse it clean. I washed mine extra thoroughly because it was grown by my parents, but water parsley bought from the store is usually pre-trimmed and cleaner, making the washing process much simpler. After rinsing, gently shake off any excess water.
Step 3
Trim off about 2cm from the tough ends of the prepared water parsley. Cut the remaining stems into bite-sized pieces, about 5cm long. Cutting them to a manageable length is important, as they can be difficult to toss if too long.
Step 4
Place the cut water parsley into a large bowl, ready to be mixed with the seasoning. Having all the ingredients together in one bowl makes it easier to distribute the seasoning evenly.
Step 5
Now, let’s make the delicious dressing! To the water parsley in the bowl, add 2 tablespoons of soy sauce, 3 tablespoons of red pepper flakes, 1 tablespoon of anchovy sauce, 1.5 tablespoons of sugar, 1.5 tablespoons of vinegar, and 1-2 tablespoons of toasted sesame seeds. I omitted sesame oil to emphasize the fresh, tangy flavor of the dressing, but feel free to add it if you prefer.
Step 6
Gently toss the water parsley with the seasoning, being careful not to mix too vigorously. The key is to preserve the crisp texture of the water parsley. Taste a bit and adjust the seasoning if needed – add a little more vinegar or sugar for extra tanginess or sweetness to suit your preference. This finished water parsley salad pairs exceptionally well with grilled meats, and it’s also a delightful side dish to enjoy with rice. Because there’s no blanching involved, it’s truly a quick and satisfying spring side dish!
