/images.kitchenstories.io/recipeImages/RP01_27_01_colorfulChiffonadeSalad_TitlePicture.jpg)
Colorful chiffonade salad
Ingredients
Utensils
sieve, small saucepan, large saucepan, large bowl, small bowl, large frying pan, spatula, cutting board, knife, cooking spoon
Nutrition per serving
Step 1/9
- 50 g glass noodles
- sieve
- small saucepan
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.
Step 2/9
- 200 g spinach
- large saucepan
Add water to a large saucepan and bring to a boil. Blanch spinach for approx. 1 – 2 min.
Step 3/9
- ice cubes
- large bowl
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.
Step 4/9
- 3 eggs
- small bowl
In a small bowl, whisk eggs until blended.
Step 5/9
- vegetable oil for frying
- large frying pan
- spatula
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.
Step 6/9
- 3 cloves garlic
- 1 carrot
- 1 cucumber
- 3 leaves Chinese cabbage
- cutting board
- knife
Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.
Step 7/9
- 3 tbsp vinegar (white)
- 2 tbsp sesame oil
- 1½ tsp salt
- 3 tsp sugar
- small bowl
In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.
Step 8/9
- large bowl
- cooking spoon
In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.
Step 9/9
Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.
Enjoy your meal!