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Easter Menu Course in between: Carrot & Glassnoodle Salad with Sesame Seeds

April 27, 2011

Well, there is actually not much to say about this dish. Just a yummy, quick salad and healthy as well. Enjoy the recipe 😉

And if you want more recipes of this year’s Easter Menu, then click HERE.

Ingredients: (for 3-4 portions)

80 gr roasted sesame seeds

100 gr glassnoodles (soaked in hot water for 30 mins, well-drained after that)

5 medium carrots (shredded into fine stripes)

1 medium carrot (cut into flowers; see HERE how it works)

1 bowl of very cold water

4 tbsp soy sauce

2 tbsp salt

1 tbsp sugar

4 tbsp rice vinegar

Directions:

  1. Take a pot and bring water to boil.
  2. Put the carrot flowers into the boiling water.
  3. Wait about 1 min and then add the carrot stripes.
  4. Blanch everything for approximately 1 more min or until the carrots are a bit tender.
  5. Then put the carrot stripes and flowers immediately in a bowl with cold water.
  6. Let stand for 5 mins.
  7. Next, fish the carrot flowers out of the bowl and put them aside.
  8. Pour the remaining carrot stripes in a colander and let them drain for at least 5 mins.
  9. Combine the carrot stripes with 3 tbsp of the sesame seeds, the soy sauce, salt, sugar, vinegar and the glassnoodles in a bowl and mix well.
  10. Finally, divide everything into 3 or 4 portions and garnish with some carrot flowers and sesame seeds as much as you like.
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