This salad is very practical to prepare, since you can eat it cold, take it everywhere and enjoy it without heating. The blend of flavors is subtle, succulent, and made with ingredients that can be easily found.
3/4 cups McCORMICK Balance® mayonnaise with sesame oil
1/2 tablespoons chile flakes
1 teaspoon ginger, grated
1 tablespoon garlic, finely chopped
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons soy sauce
160 grams asian noodles, egg paste (1 packet)
water
1 cup red cabbage, in plasters
1 cup carrot, grated
2 cups chicken breast, grilled, in large cubes
1/4 cups cilantro, chopped up
1/4 cups spearmint, chopped
1/4 cups chives, sliced, including the tail
candied sesame seeds, To accompany
black sesame seeds, To accompany
spearmint, leaves to decorate
Preparation
20 mins
6 mins
Low
In a container or bowl, mix the McCORMICK Balance® Mayonnaise with sesame oil with the chili flake, ginger, garlic, honey, rice vinegar and soy sauce. Reserve until use.
Heat water in a large pot until it boils and cook the Asian noodles for approximately 6 minutes; strain and let cool.
Once the pasta is cold, place it in a large bowl, pour the McCORMICK Balance® Mayonnaise mixture with sesame oil and integrate. Add the red cabbage, carrot, diced breast, coriander, mint and chives, mix gently to integrate the ingredients.
Serve in a deep plate and garnish with praline sesame, black sesame and mint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?