John Myers
Ingredients for 4 servings:
- 2 heads of Chinese cabbage, medium-large
- 1 small cucumber(s)
- 1 m.-large honeydew melon(s)
- 1 m.-sized carrot(s)
- 1 pepper, red
- 1 small chili pepper(s), green
- 3 tbsp white wine vinegar
- 4 tbsp oil, neutral
- 2 tbsp sauce (sweet and sour hot sauce, Thai style No. 4), in my recipes
- 50 g coconut milk, creamy
- 2 tsp beef broth, instant
- 1 pinch(s) nutmeg, freshly grated
- 1 pinch(s) black pepper from the mill
- 1 pinch(s) of oregano
- 1 pinch(s) cardamom powder
- e.g. salt or beef broth, instant
- n. B. Honey
- e.g. white wine vinegar
- 2 eggs
- n. B. flowers and leaves
- e.g. Dill, fresh
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes
without onions and garlic, extremely tasty
Boil the eggs for 7 minutes until soft-boiled. Separate the Chinese cabbage into leaves, wash, spin dry, and cut into bite-sized pieces. Wash the cucumber, trim both ends, and peel in a zebra pattern (leaving green stripes), halve lengthwise, remove the seeds, and cut into bite-sized pieces. Wash the honeydew melon, cut lengthwise into 12 pieces, remove the rind, and cut into bite-sized, not too large pieces. Wash the carrot, trim both ends, peel, and slice into thin strips using a mandolin. Wash the red and green chilies and remove the stems. Cut one side of the chilies lengthwise and open them up. Remove the seeds and their bright red walls. Cut the top half into fine threads and the bottom half into small pieces. Cut the small green chili crosswise into thin rings, leaving the seeds in place. Place all the solid, finely chopped ingredients in a larger bowl. Combine all dressing ingredients in a bowl and mix well, but do not blend. Pour the dressing over the salad ingredients 10 minutes before serving, mix gently, and let it stand. Mix again before serving. Halve the boiled eggs crosswise, garnish the salad with them, and serve. The picture shows one serving.
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