Have you ever considered not serving a baby cucumber as a whole, but serving it into thin slices? Because baby cucumbers have that firm bite, they keep their delicious crunch even if you cut them into slices. I am craving for such an Oriental salad bowl full of crunchy vegetables as I type!
The soft-sweet dressing adds a spicy pinch and a festive flavour to this Oriental salad. This dressing is made by mixing soya sauce, fish sauce, sugar and lime juice and you can add that extra piece of gorgeous food magic with fresh ginger, garlic and red pepper. We promise you one thing: this salad is finger licking good.
- Follow the directions on the package to cook the egg noodles. Then drain them and rinse them cold. Cook the green beans in another pan. Drain them and rinse them cold too.
- Make the dressing. Peel the ginger and finely grate the ginger. Do the same with the garlic. Cut the red pepper into small pieces. Don't like spicy? First remove the seed lists. Mix the ginger, garlic and red pepper in a bowl with the fish sauce, sugar, soy sauce and lime juice to form a dressing.
- Cut the red cabbage into thin strips and mix them in a bowl with 1 tablespoon of dressing. Let it stand for a short while.
- Cut the baby cucumbers into thin slices. It is best to use a mandoline or a peeler for this task. Remove the stem and seeds from the peppers and cut the flesh into strips as thin as possible.
- Mix half of the dressing through the cooked noodles and then mix in the vegetables.
- Garnish the oriental salad with peanuts and fresh, coarsely chopped coriander. Serve the rest of the dressing as a side dish.