Colorful chiffonade salad

Colorful-chiffonade-salad-9
I love to serve this light and colorful salad as a starter. Delicately mixed glass noodles, different kinds of vegetables and deliciously fried egg make this traditional dish truly irresistible.

 

Difficulty: Medium

Time: 35 min. preparation time, 0 min. baking time

Nutrition: Calories ca 125 / Protein 3g / Carbohydr. 21g / Fat 3g

Ingredients (4 servings)

50 gglass noodles
200 gspinach (fresh)
3eggs
3 clovesgarlic
1carrot
1cucumber
3 leavesChinese cabbage
3 tbspvinegar (white)
2 tbspsesame oil
1.5 tspsalt
3 tspsugar
ice cubes
vegetable oil for frying

Utensils

large saucepan, large frying pan, sieve, 2 large bowls, 2 small bowls, small saucepan, cooking spoon, cutting board, knife, spatula

Wine Tip

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.

Step 1

Colorful chiffonade salad

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

Step 2

Colorful chiffonade salad

Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.

large saucepan

200 g spinach

Step 3

Colorful chiffonade salad

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.

large bowl

ice cubes

Step 4

Colorful chiffonade salad

In a small bowl, whisk eggs until blended.

small bowl

3 eggs

Step 5

Colorful chiffonade salad

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

Step 6

Colorful chiffonade salad

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

Step 7

Colorful chiffonade salad

In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.

small bowl

3 tbsp vinegar (white) / 2 tbsp sesame oil / 1.5 tsp salt / 3 tsp sugar

Step 8

Colorful chiffonade salad

In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.

large bowl, cooking spoon

Step 9

Colorful chiffonade salad

Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.