Preparation
30 minutes
Difficulty
Easy
If you are looking for a delicious mixed salad to change your taste, then let’s join TasteVN into the kitchen to see how to make a beautiful, delicious rainbow salad with very simple steps right below!
Ingredients for Rainbow Salad Serves 3 people
Chicken breast 150 g Corn 1 ear Bell pepper 300 g Purple cabbage 150 g Cucumber 150 g Peas 150 g Carrot 150 g Sliced onion 10 g Chopped onion 15 g White wine vinegar 50 g Thyme 5 g Chopped parsley 20 g Chopped green onion 10 g
Spices: sugar, salt, mustard, white pepper, olive oil
Tools: nPot, knife, cutting board,..
How to choose good chicken breast
- You should choose chicken breast without white streaks because chicken breast with white streaks contains a lot of fat, less protein, is harder to absorb sauces, and is easier to overcook during cooking.
- To avoid the chicken breast becoming dry during processing, you should choose meat with skin and fat that is white or light yellow, as this indicates older chicken, which will be chewier and tastier.
- You can press on the chicken meat with your hand; if it feels firm and elastic, then it is good meat. If the meat is deformed, it may be injected with water or spoiled.
How to choose good bell peppers
- You should choose bell peppers that have a shiny, thick, smooth skin and still have the stem, as they will be fresher than others.
- Bell peppers that feel heavy in hand, have bright colors, and have tails that divide into 4 parts will be softer, sweeter, and more nutritious when made into salads.
- You should not buy bell peppers that are soft, have blemished skin, or cracks, as these are old, spoiled, and lack nutritional value.
- To ensure the quality and origin of the bell peppers, you should buy them from reputable food stores!
How to make Rainbow Salad
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Prepare and boil the chicken breast
When you buy chicken breast, remove all bones and skin, rub the remaining meat with salt evenly to clean it, then rinse with water and let it drain.
Put it into a pot of boiling water, boil together with the previously chopped onion for about 10 minutes. After that, immediately take it out of the pot, wait for it to cool, use a knife to cut into small cubes and place it in a bowl.
Tip for you:
- Rubbing salt on the chicken breast and rinsing it several times with clean water is a way to eliminate the smell of the chicken breast.
- You should wait for the water to boil before adding the chicken breast; this will help retain the sweetness of the chicken, making it less greasy when eaten.
- Do not boil the chicken breast for too long, as it will make the meat dry and tough. You can use chopsticks to pierce through the chicken breast; if it goes in easily, the meat is cooked.
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Preparation of Vegetables
Sweet corn is broken in half, using a sharp knife to insert deep into the core of the corn vertically, making a light cut and using force to separate the corn kernels.
Next, just use your hands to separate all the remaining rows of corn.
Bell peppers, after washing, are placed on a cutting board and the ends of the pepper are cut off with a knife.
Continue by standing the bell pepper upright, using a knife to cut the skin from top to bottom and removing the core inside. Cut into small cubes and place on a separate plate.
You boil a pot of hot water, blanch the separated corn kernels for about 4 minutes, the peas for about 3 minutes, the carrots for about 5 minutes, and the bell peppers briefly for about 1-2 minutes, then use a sieve to remove them and let them drain.
Cucumbers and carrots are cut off at both ends and then cut in half into two equal parts. Next, cut into long, even slices and then chop into small cubes and place on a plate.
Use a knife to cut red cabbage into even long pieces, then chop into small cubes and place on a plate.
Tips for choosing good corn:
- You should choose corn that is slender, long, with green husks, the stem not wilted, and the corn silk soft and smooth to the touch.
- Good corn will have evenly sized, plump kernels that release milk when pressed, not hard, and have a fragrant smell when sniffed.
- You should not choose corn that is too mature because when boiled, the kernels will be hard, or corn that is too young has very little starch, resulting in a lack of the delicious chewy texture of corn.
Tip for you:
- Bell peppers come in many different colors, you can choose the color of the bell pepper according to your preference to make the salad more visually appealing.
- Green bell peppers have the strongest smell, so if you can’t handle it, you shouldn’t buy them!
- You can choose red bell peppers that are rich in vitamin A essential for vision or yellow bell peppers that help nourish the skin and effectively protect the collagen membrane.
- After cutting purple cabbage, you should soak it in diluted salt water and then rinse it with water to remove the purple sap.
- You should choose purple cabbage that is dark in color, with crisp and firm leaves, as it will have a sweeter and crunchier taste when eaten.
- To prevent cucumbers from being bitter when eaten, you should cut off both ends of the cucumber and rub the ends vigorously in a circular motion until a white frothy layer appears.
- You should choose cucumbers that are bright green, evenly colored, and free of bruises or yellow spots, as those fruits are usually very bitter and not tasty.
- Those cucumbers that are straight, long, and less curved are the ones that are hollow inside, providing a sweeter and crunchier taste compared to the shorter, curved ones.
- For carrots, you should choose those that are dark orange, still firm, with smooth skin and green leaves, and not bruised, so that they maintain their crunchy sweetness when making salad.
- When boiling vegetables, you should wait for the water to boil before adding the vegetables, which helps retain their vibrant colors and enhances the aesthetic appeal of the dish.
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Make the salad dressing
You add 50g of white wine vinegar and 6g of sugar to a bowl and mix well with a spoon. Then add 3g of salt, 5g of mustard, and 2g of white pepper, and continue to whisk with a whisk until well combined.
Slowly pour in 150g of olive oil into the bowl, whisking continuously, then add chopped thyme, chopped parsley, chopped green onions, and chopped onions, and whisk until the mixture is well blended.
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Completion
You prepare a large bowl or a deep plate, then place two round molds of different sizes on the bowl. You will arrange the vegetables and chicken breast alternately, then gently pull the molds out by hand.
Next, use a spoon to evenly drizzle the dressing and mix well before enjoying!
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Final Product
The delicious flavor of chicken breast and the fresh sweetness of various vegetables blend with the rich taste of the dressing, providing you with a salad that is both visually appealing and tasty, helping to change your usual palate and stimulate your appetite.
- Tip: You should only add the dressing right before you start eating, and not too early, as it will cause the vegetables to lose their crispness and freshness.
- Storage method: You can cover the surface of the salad bowl with a layer of paper towel, then seal it tightly with plastic wrap and place it in the refrigerator. The salad dressing should be placed in a glass jar, tightly sealed, and then stored in the refrigerator. This method helps prevent the dressing from absorbing any odors from the fridge while maintaining its distinctive flavor.
- Storage time: This method allows the salad to be kept fresh for 1 – 2 days.
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Let’s get into the kitchen with TasteVN to make a delicious and visually appealing rainbow salad with very simple steps. Good luck with this dish!
*Refer to images and recipes from: huongnghiepaau
