Asian spring salad (Print Version)
# Ingredients:
→ Salad
01 -
1 cucumber
02 -
3 handfuls of grated carrots
03 -
6 thinly sliced romaine leaves
04 -
1 bunch of fresh cilantro
05 -
2 handfuls of shredded purple cabbage
06 -
300 g chicken breasts
07 -
3 handfuls of bean sprouts
08 -
1 tablespoon sesame seeds
09 -
250 g rice noodles
→ Dressing
10 -
6 tablespoons soy sauce
11 -
1 teaspoon Shiracha sauce
12 -
20 cl sweet chili sauce
13 -
2 limes
14 -
Crispy onions
# Instructions:
01 -
Boil the rice noodles in hot water as directed on its packaging. Drain, rinse with cold water to keep them from sticking, and drain again. Chop roughly if you'd like them easier to mix into the salad.
02 -
Season chicken breasts with salt and pepper. Grill or pan-fry them until done. Let them cool and slice into small chunks.
03 -
Squeeze the lime juices into a jar. Mix in the sweet chili sauce and soy sauce. Add a bit of Shiracha if you like it spicier, then combine it well.
04 -
Grab a big mixing bowl and toss in the rice noodles, carrots, bean sprouts, purple cabbage, and romaine. Sprinkle in the cilantro and cooked chicken chunks. Stir thoroughly.
05 -
Pour the dressing over the salad and stir it up. Top with sesame seeds and crispy onions before serving.