Pacific Vegetable Salad

Clean and rinse the sugar snap peas and blanch in salted water for about 2 minutes. Then rinse the sugar snap peas with ice cold water, drain and break into bite-sized pieces.

Peel and rinse the potatoes and cut into thin slices at the beginning, then into sticks. Cook the potatoes in salted water for 8-10 minutes until al dente. Drain and cool.

Wash the cooled chicken breast fillets, dry with kitchen paper, season with salt and pepper. Fry the meat in hot oil for about 5 minutes on each side, then cool and cut into strips.

Remove the skin from the cucumber, cut in half lengthwise, remove the seeds and cut into pieces about 4 cm long at the beginning, then into sticks. Clean and rinse the cabbage. Remove the stalk and cut the leaves into narrow strips. Blanch the leaves in boiling hot salted water for about 3 minutes, rinse with ice cold water and drain well. Put the cabbage leaves aside.

Rinse the chili peppers, rub them dry, slit them lengthwise, remove the seeds and chop them finely. If you are not using household gloves, rinse your hands on the spot. Remove the skin from the shallots and garlic and chop them with the peanuts. 6.

Heat the peanut oil. Sauté the chilies, garlic and shallots in it. Then add the coconut cream. Heat everything, but do not make. Season the vinaigrette with salt and lime juice and cool it down.

7. the prepared salad ingredients.

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