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Der thailändische Glasnudelsalat ist leicht und durch sein Limetten-Chili-Dressing zudem auch scharf und erfrischend. In der Landessprache ist dieser Salat als Yam Wun Sen Talay (ยำวุ้นเส้น) bekannt. Hierbei steht das Yam Wun Sen für den Glasnudelsalat und der Zusatz Talay für die Meeresfrüchte.
You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.
ZUTATEN
- 1 block (8 oz) white Cheddar cheese
- 1 wedge (8 oz) blue cheese (such as Stilton or Gorgonzola)
- 1 round (8 oz) Brie cheese
- 1 large crisp red eating apple, sliced
- 1 medium pear, sliced
- 1 pint (2 cups) strawberries, halved
- 3/4 lb seedless green grapes, cut into small clusters
- 3/4 lb seedless red grapes, cut into small clusters
- 1 package (7 oz) dried apricots
- 1/4 cup dried cherries or sweetened dried cranberries
- Fresh rosemary sprigs, if desired
ZUBEREITUNG
- On large serving platter, arrange cheeses in center. Cover; let stand at room temperature about 30 minutes.
- Arrange fresh fruit in groups around cheeses. Sprinkle dried apricots and cherries over cheeses and fruit. Tuck rosemary sprigs among fruit.
- To serve, provide cheese planes for harder cheeses and cheese spreaders for soft cheeses. If desired, serve cheeses and fruit with crackers.