Glass noodle salad with lime dressing

Name: Glass noodle salad with lime dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Glass noodles; 1 (approx. 800 g) small red cabbage; 7-10 Tbsp salt and pepper; 7-10 Tbsp demerara sugar; 175 g M; 1 red pepper; 4 Carrots; 1–2 red chillies; 1 walnut-sized piece of ginger; 0?$? Limes; 8-9 Tbsp Soy sauce; 9 TABLESPOONS Oil; 1 bunch/pot of coriander; 100 g Cashew nuts; 4 Chicken fillets (approx. 150 g each)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Glass noodles
1 (approx. 800 g) small red cabbage
7-10 Tbsp salt and pepper
7-10 Tbsp demerara sugar
175 g M
1 red pepper
4 Carrots
1–2 red chillies
1 walnut-sized piece of ginger
0?$? Limes
8-9 Tbsp Soy sauce
9 TABLESPOONS Oil
1 bunch/pot of coriander
100 g Cashew nuts
4 Chicken fillets (approx. 150 g each)

Directions

1
Pour boiling water over the glass noodles and leave to stand for 3-4 minutes. Drain and let cool off.
2
Clean, wash and quarter the cabbage and remove the stalk. Chop the cabbage finely. Knead vigorously with 1 teaspoon salt. Drain the sprouts. Clean, wash and cut the bell peppers into fine strips. Peel, wash and roughly grate the carrots.
3
Cut the chillies lengthwise, remove the seeds and wash. Peel the ginger. Chop both finely. Wash the organic lime in hot water, dry it and grate the peel. Squeeze all limes. Mix 100 ml juice, peel, chilli, ginger, 1-2 tsp. sugar and soy sauce.
4
Fold in 3 tablespoons of sesame oil and 5 tablespoons of oil. Wash the coriander and chop coarsely. Mix prepared ingredients and dressing. Leave to stand for about 1 hour.
5
Roast the seeds, chop them coarsely. Wash fillets, dab dry. Fry in 1 tablespoon of hot oil on each side for 5-6 minutes. Season with salt and pepper. Leave to cool. Then cut into bite-sized pieces. Add the seeds to the salad, season again.
6
Drinks tip: green tea.