Asian radish salad

Name: Asian radish salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Chicken filet; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS Chilli sauce for chicken; 1 TABLESPOON Sugar; 100 g Bean sprouts; 4 (approx. 80 g) Radishes; 500 g white radish; 300 g Cucumber; 1/3 potty fresh cilantro

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Chicken filet
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS White wine vinegar
2-3 TABLESPOONS Chilli sauce for chicken
1 TABLESPOON Sugar
100 g Bean sprouts
4 (approx. 80 g) Radishes
500 g white radish
300 g Cucumber
1/3 potty fresh cilantro

Directions

1
Wash the chicken filet, dab dry and cut into strips. Heat 2 tablespoons of oil in a frying pan and fry the chicken strips until golden brown, turning them over. Season with salt and pepper, remove from the pan and allow to cool.
2
Mix vinegar, chili sauce, sugar, a little salt and pepper. Finally, add 4 tablespoons of oil. Wash and drain the bean sprouts. Clean, wash and drain the radishes. Cut the radishes into sticks.
3
Clean and wash the radish and cucumber, slice into thin slices and arrange on 4 plates. Mix chicken strips, bean sprouts and radishes and place in the middle of each salad. Spread vinaigrette over the salad.
4
Wash the coriander, shake dry and pluck off the leaves. Sprinkle salad with coriander leaves.