Chinese Pink Salad is a special recipe to me. It’s nothing much, really easy to make, but it was the recipe my late grandmother used to make and that I would ask almost every time I went to her house 🙂 There was a debate whether the name was Chinese Salad or Pink Salad, as my little cousin used. So I chose the compromise and used both !
It’s perfect for summer, really refreshing. And it’s ready in about 20 minutes!
Recipe: Chinese Pink Salad (by My Little Cuisine)
Ingredients for 4 persons:
- 500 g rice noodles
- 6 tomatoes
- 4 eggs
- 200 g small pink shrimp
- 100 g soy beans sprouts
- 100 g canned tuna
- 4 spoons mayonnaise
- 4 spoons ketchup
- 2 spoons mustard
- Salt, pepper
- Cook the rice noodles, drain them and let them cool down.
- In a large bowl, mix the ketchup, the mayonnaise, the mustard and add salt and pepper. Cut the tomatoes in small pieces and mix them in the sauce. The tomatoes juice is going to help with making the sauce more liquid.
- Boil the eggs for 6 minutes (add a bit of vinegar so the shells don’t open if the eggs break. Then, peel them and cut them in 4.
- Once the noodles are cold, mix them in the sauce until they turn pink.
- Add the tuna, shredded in small pieces. Then the soy beans sprouts, the pink shrimps and the eggs.
Bon appétit 🙂
Tip n°1: If you can, prepare the salad in advance so it stays a few hours in the fridge. It’s even better very cold!
Tip n°2: The rice noodles should be soft, so don’t hesitate to boil them if the package only says to soak them in lukewarm water.