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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 flakes of chili
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)
enough Water
1 cup red cabbage, in plasters
1 cup carrot, grated
2 cups chicken breast, grilled, in large cubes
1/4 cups coriander, chopped up
1/4 cups peppermint, chopped
1/4 cups chives, sliced, including the tail
enough praline sesame, To accompany
enough black sesame seed, To accompany
enough peppermint, leaves to decorate
Preparation
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.
PRESENTATION
Serve in a deep plate and garnish with caramelised sesame, black sesame and mint.
TIPS
A good tip is that when straining the pasta, add oil immediately to prevent it from sticking. About a cup.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
Pepin Villacreses
03/11/2020 19:05:18
Muy buenas recetas
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