Beilage
Thai Salad
25 Min.Für 4Nutri-Score B€€
B
25 Min.
25 Min.Thai Salad
was Sie brauchen
Zutaten
napa cabbage (thinly sliced)Obst & Gemüse400 g
carrot (julienned)Obst & Gemüse2 Stücke
cucumber (sliced)Obst & Gemüse1 Stück
red onion (thinly sliced)Obst & Gemüse1 Stück- cherry tomatoes (halved)Obst & Gemüse200 g
- cilantro (chopped)Obst & Gemüse20 g
- mint (leaves picked)Obst & Gemüse10 g
roasted peanuts (crushed)Nüsse & Samen60 g
lime (juiced)Obst & Gemüse2 Stücke
fish sauceVorräte30 ml- brown sugarVorräte15 g
garlic (minced)Obst & Gemüse2 Stücke- red chili (finely sliced)Obst & Gemüse1 Stück
- neutral oilVorräte30 ml
pro Portion
Nährwerte
175kcal
- Kohlenhydrate
- 16 g
- Eiweiß
- 5 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Rührschüssel
Schneebesen
Zitruspresse
Schritt für Schritt
Zubereitung
- Schritt 1
Make the dressing
- Juice the limes into a bowl.
- Add the fish sauce, brown sugar, minced garlic, sliced chili and neutral oil.
- Whisk until the sugar dissolves and the dressing is well combined.
- Schritt 2
Prep the vegetables
- Thinly slice the napa cabbage and add it to a large bowl.
- Julienne the carrots and slice the cucumber.
- Thinly slice the red onion and halve the cherry tomatoes.
- Add everything to the bowl with the cabbage.
- Schritt 3
Toss the salad
- Pour the dressing over the vegetables.
- Toss well so everything is evenly coated.
- Add the chopped cilantro and mint and toss again.
- Schritt 4
Finish and serve
- Top with crushed roasted peanuts.
- Serve right away while fresh and crunchy.