Warm Thai salad

Name: Warm Thai salad
Yield: 2 servings
Ingredients: 1 dl vit quinoa; 1 krm salt; 1 msk sesamolja; 250 g vitkål; 200 g grönkål; 2 msk olivolja; Ingen enhet salt; 400 g kycklinglårfilé; 200 g paprika; 200 g morot; 100 g edamame; Ingen enhet olja; 4 msk soja; 2 msk limejuice; 2 msk mirin; 30 g jordnötssmör; 1 msk krispig chiliolja, Laoganma

A warm salad with a lovely texture.

Main courses

7 steps2 servings

Ingredients

Crispy quinoa

1 dl white quinoa

1 measuring spoon salt

1 tbsp sesame oil

Baked cabbage and kale

250 g cabbage

200 g kale

2 tbsp olive oil

salt

Salad

400 g chicken thighs

200 g bell pepper

200 g carrot

100 g edamame

oil

Peanut dressing

4 tbsp soy

2 tbsp lime juice

2 tbsp mirin

30 g peanut butter

1 tbsp crispy chili oil, Laoganma

Instructions

Set the oven to 190C and prepare two baking sheets with baking paper.
Calculate two parts water to one part quinoa and bring to a boil with the quinoa in. Cook over low heat for about 10 minutes. Let the quinoa rest without heat with a lid for about 5 minutes.
Pour the quinoa onto the baking sheets and drizzle sesame oil over. Bake in the oven for about 20 minutes.
Julienne the cabbage and kale and place in separate bowls. Pour on the olive oil and salt and mix. When the quinoa is done in the oven, increase the heat to 220C. Place the cabbage on the second tray and place in the oven. After 15 minutes, remove the tray and place the kale on top and bake for another 5 minutes.
Cut the chicken, peppers and carrots into bite-sized pieces. Fry the chicken in some oil until it has a nice surface and is cooked through. Remove the chicken from the pan and then fry the peppers, carrots and edamame beans.
Make the dressing by mixing peanut butter, soy sauce, lime juice, mirin and crispy chili oil in a bowl.
Mix all the salad ingredients together in a large bowl while the components are still warm. Serve immediately.