Asian salad with papaya

Ingredients for 4 servings:

• 1 papaya
• 1 small pointed cabbage
• 1 bunch coriander, fresh
• 1 stalk(s) lemongrass
• 3 chili peppers, fresh, red
• 3 cm ginger root, fresh
• 2 cloves garlic
• 100 ml fish sauce
• 3 limes, juice
• 2 tbsp brown sugar
• 1 pack of rice noodles, sliced
• 400 g chicken, pork or beef
• 2 tbsp soy sauce
• 100 g peanuts, chopped, roasted, for garnishing
• some honey

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

as a main course with or without meat or as a starter

Cut the pointed cabbage into very thin rings, rinse, drain briefly in a sieve, and knead thoroughly in a large bowl with about 2 teaspoons of salt. For a main course for 4 people, you should end up with four handfuls of pointed cabbage in the bowl. Peel the papaya, preferably with a julienne cutter, cut into strips, and remove the core and seeds. Wash and chop the cilantro. Mix the pointed cabbage, papaya, and cilantro in the bowl and let it steep. Brown the meat in a hot pan. Pour over the soy sauce and simmer with the lid on for about 20 minutes on the lowest heat. Add a little honey at the end. The sauce can be added to the salad dressing later. Roughly chop the lemongrass, chilies, ginger, and garlic. Add the fish sauce to the lime juice and blend with the chopped spices using a hand blender for about 1 minute. Season to taste with sugar. Add a little more water if desired. The sauce should have a strong, salty flavor. If the salad is to be a main course, prepare the glass noodles. Toss the glass noodles in boiling water, let them stand for about 2-5 minutes, and then remove from the heat. Rinse thoroughly with cold water in a sieve and let them drain. Cut the meat into bite-sized strips. Alternate the drained lettuce, glass noodles, and meat in a bowl. Pour over the salad dressing and sprinkle with peanuts, if desired. Tip: You can also sprinkle the salad with fried onions and add some carrots and mango, cut into strips or cubes, and add them. Leftovers can be stored separately in the refrigerator. The salad dressing will keep for several weeks in the refrigerator.