Asiatischer Salat mit Tafelspitz

Asian salad with Tafelspitz

Jump to recipe

If you still have some boiled beef left when you made the Tafelspitz, then try out my recipe for the Asian beef salad with Tafelspitz. That’s the great thing about cooking Tafelspitz because there’s always something left over and you get a new dinner—so food for days 😉

It’s quick to make, healthy and simply delicious! And if you do not have a Tafelspitz, you certainly can substitute it with some prawns or a steak. Or simply just eat the salad without any add ons.

My Tipps for an Asian salad with Tafelspitz:

For the dressing I grate the garlic and ginger, the taste just comes out a little better than if I just simply cut it up.

Another little tip—if the uncooked kale is too harsh for you, simply add it to the hot water with the frozen edamame. After 5 minutes, strain both and squeeze the excessive water out of the kale. Actually just like with spinach…

But do you actually know Japanese mayonnaise? It is clearly similar to household Mayo, but there are a few differences: Japanese Mayo tastes much spicier, a bit more sour, but all in all it has a very round taste. But most importantly, it doesn’t have the overly greasy taste that comes with some cheaper Mayo from time to time. Try it! I like it a lot now. Especially for salads with an Asian touch.

Which wine goes well with the Asian salad with Tafelspitz?

For me, clearly a delicious Gewürztraminer or a delicious beer 🙂

Have fun cooking,

All the best,

sabrina x

Asian salad with Tafelspitz

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

Perfect comfort food for leftovers

simple
  • Prep time:
    15 minutes
  • Cook time:
    5 minutes
  • Total time:
    20 minutes

Ingredients

2 servings
Dressing
2 Tbsp sesame oil
1 Tbsp soy sauce
1 Tbsp Mirin
1 Tbsp Japanese mayonnaise – regular mayo works too
1 Tbsp rice vinegar
2 Tbsp sweet chili sauce
1 cloves of garlic
1 pieces of ginger
chili & coriander to taste
salad
2 stem kale
100 g edamame – peeled
2 carrots
2 celery sticks
200 g red cabbage
1 avocado
1 spring onion
100 g cashew nuts
200 g Tafelspitz
1 Tbsp Chili oil

Steps of preparation

Dressing

  1. Peel and grate the garlic and ginger in a salad bowl
  2. Add the remaining ingredients for the dressing and stir everything together, this works best with a whisk
  1. wash your vegetables
  2. Pluck the kale from the stalk and cut into small pieces.
  3. If the edamame is frozen, simply thaw in hot water.
  4. A little tip – if the uncooked kale is too harsh for you, simply add it to the hot water with the frozen edamame. After 5 minutes, strain and squeeze out the water from the kale – like you would with spinach.
  5. Add edamame and kale to dressing
  6. Finely chop the celery and red cabbage and add to the dressing.
  7. Peel the carrot & avocado, cut into small pieces and add to the dressing.
  8. Mix the salad together well
  9. Heat a pan without oil on the stove and roast the cashews. ATTENTION – they will turn black quickly, please keep shaking the pan.
  10. In the meantime, cut the Tafelspitz into small pieces.
  11. Add the cashews to the salad.
  12. Put the chilli oil in the pan and briefly sear the Tafelspitz
  13. Finely chop the spring onion and add to the salad
  14. Also add your Tafelspitz
  15. And enjoy!

Notes

Substitute your Tafelspitz with a steak, prawns or any other protein of your choice

How do you like the recipe?

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

Leave a Comment

Your email address will not be published.