Healthy after-work cooking
Fresh, simple, delicious: recipe for an Asian crunch salad with spicy peanut dressing
Crunchy, fresh and delicious: This Asian-inspired salad is quick to make and impresses with its fresh ingredients and lots of flavor.
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Asian cuisine scores with freshness and plenty of aroma, as does this crunchy crunch salad with spicy peanut dressing. Simple, quick and nutritious – perfect for long days.
Asian cuisine is characterized by its strong flavors, intense spices and fresh ingredients. So why not take advantage and be inspired by the abundance of flavors? Whether warm or cold, as a soup, pasta dish or salad: exotic fruits, glass noodles and meat can be used creatively in many ways.
A bonus: The sweet, hot, spicy and/or spicy ingredients are not only an enrichment for the taste buds, but also provide us with lots of nutrients: lots of fresh vegetables, nutritious ones Herbs, fatty fish or lean meat as well as fiber-rich soy products such as tofu provide the body with everything it needs. Healthy cooking at lightning speed – perfect for long working days.
Recipe for an Asian crunch salad with spicy peanut dressing
Ingredients for two servings
For the salad
- 150 g glass noodles
- 200 g yellow peppers
- 1 bunch of spring onions
- 300 g Chinese cabbage, grated
- 200 g carrots, grated
- 1 thumb-sized piece of ginger
- 200g edamame
- 2 tbsp sesame seeds
- 4 tbsp peanuts, roasted
- Optional: coriander
For the dressing
- 2 tbsp peanut butter
- 2 tbsp sesame oil, toasted
- 1 tbsp soy sauce
- 1 tbsp water
- Salt pepper
- 1 tbsp chili flakes
- 2 cloves of garlic
- Juice of 1 lime
After-work kitchen
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preparation
- Place the glass noodles in a bowl and pour hot water over them. Cover and let it soak for about five minutes, then pour off the water.
- Prepare the vegetables. Wash the peppers and cut into fine strips. Wash the spring onions, shake dry and cut into fine rings. Remove the outer leaves from the Chinese cabbage and grate. Peel and finely grate the carrots. Peel the ginger and garlic and chop finely. Drain, rinse and drain the edamame.
- To make the dressing, mix the garlic with peanut butter, sesame oil, soy sauce, a splash of water, chili flakes and the juice of a lime. Season with salt and pepper.
- Mix the vegetables and pasta in a large bowl. Add the dressing and mix well.
- Season with pepper and a little soy sauce.
- Optionally serve with fresh coriander.
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