Colorful chiffonade salad

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.