Colorful chiffonade salad

Colorful chiffonade salad

Based on 14 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Medium 👍
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
25 g
glass noodles
100 g
spinach (fresh)
eggs
cloves
garlic
½
carrot
½
cucumber
leaves
Chinese cabbage
tbsp
vinegar (white)
1 tbsp
sesame oil
¾ tsp
salt
tsp
sugar
ice cubes
vegetable oil for frying
MetricImperial

Utensils

sieve, small saucepan, large saucepan, large bowl, small bowl, large frying pan, spatula, cutting board, knife, cooking spoon

How-To Videos

how-to-julienne

How to julienne

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal125
Protein3 g
Fat3 g
Carb21 g
  • Step 1/9

    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.
    • 25 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

    Add water to a large saucepan and bring to a boil. Blanch spinach for  approx. 1 – 2 min.
    • 100 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

    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.
    • 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

    In a small bowl, whisk eggs until blended.
    • eggs
    • small bowl

    In a small bowl, whisk eggs until blended.

  • Step 5/9

    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.
    • 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

    Roughly chop spinach. Finely chop garlic. Cut carrot, cucumber, Chinese cabbage, and fried egg into thin strips.
    • cloves garlic
    • ½ carrot
    • ½ cucumber
    • 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

    In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.
    • tbsp vinegar (white)
    • 1 tbsp sesame oil
    • ¾ tsp salt
    • tsp sugar
    • small bowl

    In a small bowl, mix vinegar, sesame oil, salt, sugar, and chopped garlic.

  • Step 8/9

    In a large bowl, combine cucumber, carrots, Chinese cabbage, and glass noodles. Add dressing and mix well.
    • 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.

    Add chopped spinach and eggs. Gently stir to combine. Enjoy as a starter or a side dish.

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