Summer vegetable, soba and chicken salad
If on a hot day you want to have a hearty lunch, but something not hot, opt for a similar summer salad. It saturates for a long time without leaving a feeling of heaviness, which is important in the heat.
Ingredients
Servings 6- 250g soba or rice noodles
- 300 g red cabbage
- 1 cup corn (fresh or frozen)
- 2 multi-colored sweet peppers
- 1 cucumber
- 300 g cherry tomatoes
- 1 head of lettuce or a small head of romaine lettuce
- 1 large bunch of cilantro
- 5 stalks of green onions
- 2 boiled chicken breast fillets
- 1 st. l. toasted sesame seeds
- 1/3 cup rice vinegar
- 1/3 cup neutral flavor vegetable oil
- 1–2 tbsp. l. sriracha sauce or other hot sauce
- 2 Art. l. sesame oil
- 1 st. l. Teddy bear
- freshly ground black pepper
- salt
Cooking
Step 1
Cook soba in boiling salted water until done according to package instructions, drain in a colander and rinse in cold water. Boil frozen corn in salted boiling water for 7 minutes, drain in a colander and cool.
Step 2
Finely chop the cabbage, tear the lettuce. Coarsely chop the cilantro and green onion. Peel sweet pepper from seeds and partitions, cut into strips.
Step 3
Cut the cucumber into large strips, cut the tomatoes in half or into 4 parts.
Step 4
Cut the chicken fillet into strips or divide into pieces with two forks.
Step 5
For dressing, combine all ingredients and beat well. Place the salad in a bowl, pour over the dressing and toss. Sprinkle with sesame seeds before serving.