Best Nepali Asparagus Salad Saandheko Kurelo Recipes

Gundruk Sadheko (Fermented Vegetables Marinated in Spices) image

Provided by Tulsi Regmi

Categories Greens

Time 1h

Yield 10 serving(s)

Number Of Ingredients 15

1/2 lb mustard greens, cut in 2-in . length
1/2 lb daikon radish, thinly sliced and cut in 2-in . length
1/2 lb napa cabbage, cut in 2-in . length
1/2 lb spinach, torn into 2-in . pieces
1 cup finely chopped red onion
1 cup finely chopped tomatoes
1 tablespoon garlic, finely minced
1 tablespoon ginger, finely minced
1 tablespoon fresh red chile, finely minced
2 tablespoons finely chopped cilantro
1 tablespoon lemon juice
2 tablespoons mustard oil (vegetable oil can also be used)
1/2 teaspoon szechwan pepper (timur)
1 pinch asafoetida powder
salt and pepper

Steps:

Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
The vegetables will have wilted a bit.
Collect and put in a large bowl.
Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
Tighten the lid and let stand for two days in a warm place.
After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
Press down the mixture again and close the lid.
Allow fermenting for another 3-5 days.
At the end of the fermentation process, the vegetable will have developed acidic flavors.
Store in refrigerator.
Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
Toss well to incorporate all ingredients.
Cover and refrigerate before serving.
Serve it as a condiment.

Nutrition Facts : Calories 57.8, Fat 3.1, SaturatedFat 0.4, Sodium 32.4, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.1

Asparagus Salad with Hazelnuts image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

Thinly slice 1 bunch trimmed asparagus on the bias. Toss with 1 tablespoon each roasted hazelnut oil and sherry vinegar in a medium bowl; season with salt and pepper. Sprinkle with 1/3 cup chopped toasted hazelnuts. Drizzle with more hazelnut oil and sprinkle with flaky salt.