Enjoy The Colorful Thai Salad With Lime Slices

This time it’s getting Asian! This lukewarm salad will make you full and happy. The short searing of red cabbage and Pak-Choi releases their special flavors. The dressing of chilli, ginger, peanut butter and more brings you the diversity of Thai salad on the plate. The spicy smoked tofu provides you with protein and tastes really delicious!

What You Should Have At Home

25 grams of Ginger

1 piece of lime

A quarter of red cabbage

1 spring onion

2 carrots

2 pieces Pak Choi

1 piece of garlic clove

Smoked tofu (contains soy)

50 g of sesame

25 g of sesame oil

Peanut butter

50 ml soy sauce (contains soy, wheat)

25 ml sweet chili sauce

Thai Salad

Wash fruits and vegetables. For cooking you also need 1 large pan, a large bowl, a vegetable slice and a garlic press. Cut red cabbage into fine strips. Peel the carrot and cut the carrot lengthways into thin strips with a vegetable peeler. Cut off the stalk from Pak Choi. Slice cucumber diagonally into thin slices. Cut the spring onion into fine rings.

Put sesame seeds in a hot pan without adding fat and fry for 1 minute. Add 1 teaspoon of sesame oil, red cabbage strips and a little salt and sauté to the dressing. In the same pan again heat 1 tablespoon of sesame oil at high speed, sauté the Pak Choi leaves for 1 min and add it on the red cabbage.

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