Moldovan-style Sanbaizu Salad

Ingredients

In the Moldovan adaptation of Sanbaizu, we incorporate local ingredients such as beetroot, cucumbers, and tomatoes to give the salad a distinct Moldovan touch. Additionally, we adjust the Sanbaizu dressing to complement the flavors of Moldovan cuisine, using a balance of vinegar, soy sauce, and sweetness that is more suited to the Moldovan palate. We alse have the original recipe for Sanbaizu, so you can check it out.

• 2 medium-sized beetroots, cooked and sliced (400g / 14oz) 2 medium-sized beetroots, cooked and sliced (400g / 14oz)
• 1 cucumber, thinly sliced (200g / 7oz) 1 cucumber, thinly sliced (200g / 7oz)
• 2 tomatoes, diced (300g / 10.5oz) 2 tomatoes, diced (300g / 10.5oz)
• 2 tablespoons vinegar (30ml) 2 tablespoons vinegar (30ml)
• 1 tablespoon soy sauce (15ml) 1 tablespoon soy sauce (15ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 0.5g (0g saturated)
• Carbohydrates: 28g (20g sugars)
• Protein: 3g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together the vinegar, soy sauce, honey, salt, and pepper to make the Sanbaizu dressing.
2. 2.
   In a large mixing bowl, combine the sliced beetroots, cucumber slices, and diced tomatoes.
3. 3.
   Pour the Sanbaizu dressing over the vegetables and toss gently to coat them evenly.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
5. 5.
   Garnish with fresh dill before serving.

Treat your ingredients with care...

• Beetroot — To save time, you can use pre-cooked beetroots available in stores. If using fresh beetroots, boil or roast them until tender before slicing.
• Sanbaizu dressing — Adjust the sweetness and acidity of the dressing according to your taste preferences. Add more honey for a sweeter flavor or more vinegar for extra tanginess.

Tips & Tricks

• For added crunch, you can sprinkle some toasted sunflower seeds or chopped walnuts over the salad before serving.
• If you prefer a milder flavor, you can soak the sliced onions in cold water for 10 minutes before adding them to the salad.
• Feel free to add other seasonal vegetables such as radishes or bell peppers to the salad for extra variety.

Serving advice

Serve the Moldovan-style Sanbaizu Salad chilled as a refreshing side dish alongside traditional Moldovan dishes like mamaliga (polenta) or sarmale (stuffed cabbage rolls). It also makes a great addition to summer picnics or potluck gatherings.

Presentation advice

Arrange the vibrant beetroot slices, cucumber slices, and diced tomatoes on a platter, drizzle the Sanbaizu dressing over the top, and garnish with fresh dill. The colorful presentation will make the salad even more enticing.