Colorful chiffonade salad
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 125 / Protein 3g / Carbohydr. 21g / Fat 3g
Ingredients (4 servings)
|50 g||glass noodles|
|200 g||spinach (fresh)|
|3 leaves||Chinese cabbage|
|3 tbsp||vinegar (white)|
|2 tbsp||sesame oil|
|vegetable oil for frying|
large saucepan, large frying pan, sieve, 2 large bowls, 2 small bowls, small saucepan, cooking spoon, cutting board, knife, spatula
Riesling late harvest wine, medium-dry, 2012
This elegant, artful white wine harmonizes wonderfully with this refined salad. Aromas of apricot, blood orange, and grapefruit underscore the sweet and sour nuances of the flavors.
Add water to a small saucepan and bring to a boil. Add glass noodles and cook for approx. 2 – 3 min. Drain and rinse with cold water. Set aside.
sieve, small saucepan
50 g glass noodles
Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.
200 g spinach
Transfer spinach to an ice bath and allow to cool for approx. 5 – 6 min. Then, remove spinach from water and squeeze out any extra liquid. Set aside.
In a small bowl, whisk eggs until blended.
Preheat vegetable oil in a frying pan over medium heat. Then, add eggs to the pan and fry in one layer for approx. 1 – 2 min. from each side. Set aside to cool.
large frying pan, spatula
vegetable oil for frying
Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.
cutting board, knife
3 cloves garlic / 1 carrot / 1 cucumber / 3 leaves Chinese cabbage
In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.
3 tbsp vinegar (white) / 2 tbsp sesame oil / 1.5 tsp salt / 3 tsp sugar
In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.
large bowl, cooking spoon
Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.