Thai salad

Name: Thai salad
Yield: 1
Ingredients: 0.5 Chinese cabbage (or 1 iceberg lettuce); 0.5 tsp Pepper; 0.5 tsp Salt; 0.5 tsp Sugar; 1 Cucumber; 1 clove Garlic (chopped finely); 1 Onion; 1 tbsp Vegetable oil; 100 g Bean sprouts; 2 Eggs; 2 tsp Fresh lemon juice; 3-4 Tomatoes; 4 tbsp Mayonaise

Salads

Cook time: 0 min.
Servings: 1

Ingredients for Thai salad

0.5		Chinese cabbage (or 1 iceberg lettuce)
0.5	tsp	Pepper
0.5	tsp	Salt
0.5	tsp	Sugar
1		Cucumber
1	clove	Garlic (chopped finely)
1		Onion
1	tbsp	Vegetable oil
100	g	Bean sprouts
2		Eggs
2	tsp	Fresh lemon juice
3-4		Tomatoes
4	tbsp	Mayonaise

Instructions for Thai salad

To prepare the Thai salad recipe, please follow these instructions:

Cut the kinakålen in long thin strips. Cucumber, tomatoes and onion cut into very thin slices. The eggs are hard boiled (about 10 mins) and print thin ingredients for the dressing mix together in a small bowl. Preparation: Bean Sprouts are arranged as bottom in the salad on a platter. To that end, the thin lettuce strips in a nice rounded "pile". Covered now with slices of cucumber and tomato. Outside again arranged egg slices and ending with onion rings. Pour over just before serving with dressing Tips: it is important that the dressing poured over the salad just before it is served. You can knock out and arrange the salad "pile" and dress no one day in advance, but do not mix the two things to just before serving.

Thai salad

Ingredients for Thai salad

Instructions for Thai salad

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