Santana'S Oriental Salad With Sesame Seeds
coffeeaddict
Allow your noodles to cool off so you can enjoy this fresh salad chilled!
People: 1
25 min
Ingredients
50 gr.
Bok Choy
0.25
Broccoli
50 gr.
Cabbage
15 gr.
Cashews
2 Clove
Garlic
0.75 tbsp
Ginger
50 gr.
Noodles
0.75 tbsp
Oyster Sauce
1 tbsp
Rice Vinegar
1 tbsp
Sesame Oil
10 gr.
Sesame Seeds
5
Snap Peas
1 tbsp
Soy Sauce
1
Spring Onion
10 gr.
Sugar
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Prep
- Boil noodles according to instructions on package.
- Wash and cut your bok choy, broccoli and cabbage so that they all have a similar size and shape.
- Finely chop your garlic, ginger and spring onion.
Heating Steps
- Heat sesame oil in a pan, add Bok Choy and Snap Peas and fry for 5 minutes.
- Toast cashews and sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Building A Salad
- Mix bok choy, broccoli, cabbage, noodles and spring onion together in a bowl.
- Mix garlic, ginger, oyster sauce, rice vinegar, sesame oil, soy sauce and sugar together in a bowl with salt and pepper, then drizzle on top of your dish.
- Add Cashews, Sesame Seeds and Spring Onion on top.
