Description
I want to share the salad, which was prepared for the weekend and for us it hit the spot. Found the recipe in the blog of Andrew Rudikova, for which he thanks a lot. Asian salad with NAPA cabbage, refreshing, light, spicy, in General, the most what you need in the summer, not sweating in the kitchen for hours. In the salad I used chicken breast baked in the oven, cooked it the day before, so this step can skip this and use my existing meat, even just boiled. In addition, especially for this salad I bought sesame oil, this is something very tasty, so I recommend not to replace it, the taste is not the same. And yet, I was cooking strictly on prescription, because the first time, I always do, we were very serious (I immediately thought of myself in Thailand, it was spicy food), so I will make some changes, but indicate in brackets as in original.
Ingredients
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Carrots
2 piece
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Chicken fillet
100 g
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Green onions
4 piece
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Ginger
1 tsp
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Chili
0.5 piece
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Sugar
1.5 Tbsp
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Soy sauce
4 Tbsp
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Sesame oil
0.75 Tbsp
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Vinegar
1.5 Tbsp
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Cabbage
250 g
Cooking
In this salad you can use any cooked meat you have in the fridge, shrimp, even tuna. In the extreme case it is possible and without meat, will be quite easy salad. I had chicken, I often bake it, cool and use in sandwiches instead of sausages or in salads. Marinate the meat overnight, in a variety of ways, as they say there is. This time it was soy sauce, a little mayonnaise, mustard, spicy Russian, a mixture of peppers, some olive oil and herbes de Provence, all by eye and taste. After marinating wipe meat pieces and fry the meat in olive oil just to seal it.
In a baking dish lined with foil, put chopped vegetables available, onions, tomatoes, sweet pepper, slices of butter. On top of all this splendor lay out the meat, sprinkle with olive oil. Seal with foil and put to bake in preheated oven for 30-35 minutes. Really tasty baked chicken fillets on a vegetable pillow. Delicious warm or chilled. Prepared from 1 kg of fillet and a snack are always in the fridge, very convenient. Ready fillet cut into plates with a thickness of 2-3 mm.
Prepare the dressing for the salad: combine in a bowl sugar, soy sauce, white wine vinegar (you can substitute Apple cider, but wine taste better in this salad) and sesame oil (optional, you will not regret it, without it would be another flavor) mix well. Then cut into thin slices cabbage. Chili (4 pieces, this is for me very, very much) recommended chopped with seeds, I was dry and I added 1 whole pepper, but it was very serious, so you decide who he loves. Carrots cut into fine strips or grate. Green onions cut diagonally into pieces 3 cm Ginger grated, if no fresh ginger, replace with a couple of cloves of garlic.
Combine all the ingredients in a salad bowl and pour dressing. Serve immediately, as the vegetables begin to get soaked and filling settles to the bottom. Fresh, crunchy and very refreshing salad, I recommend. Bon appetit!!!
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