Asian bean sprout salad
- 150 g mung bean sprouts
- 2 spring onions, sliced into rounds
- 4 medium celery stalks, thinly sliced
- 1 medium mango or 2 small nectarines
- 1/2 small fresh pineapple (about 500 g)
- 4 to 6 large Chinese (cabbage leaves
- 4 tablespoons coarsely chopped roasted, salted peanuts
- Spicy fruit dressing
- 2 tablespoons raspberry vinegar
- 3 tablespoons olive oil
- 4 tablespoons orange juice
- 1/4 to 1/2 teaspoon sambal oelek (available in jars from Asian food shops)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon finely grated lemon peel
Preparation:25min › Ready in:25min
- Combine sprouts, spring onions and celery in a large bowl. Peel mango and slice flesh thinly. Peel pineapple and cut into small chunks. Add to bowl.
- To make spicy fruit dressing, whisk all the ingredients in a small bowl until combined. Stir into salad.
- Cut Chinese cabbage leaves into wide strips. Distribute among serving plates. Add bean sprout salad and sprinkle with peanuts.
A sambal is a fresh or cooked relish. Sambal oelek is a spicy relish which is often used in conjunction with other sambal ingredients. It is made from ground chilies, salt and vinegar or tamarind. Tamarind is a very acidic fruit which gives sambals a particularly sharp taste. In a traditional oelek, the chilies are not seeded, adding more heat.
sprouts salad with mushrooms and celery
Slice 250 g (8 oz) button mushrooms. Slice 2 spring onions (scallions) and 4 medium celery stalks as in the main recipe. Trim 150 g (5 oz) mung bean sprouts. Finely chop 1 clove garlic. * In a wok, heat 2 tablespoons oil over medium heat. Cook mushrooms, spring onions and celery, stirring, 2 minutes. Add sprouts and garlic. Toss over high heat, 1 minute. Add 2 tablespoons each of rice vinegar and soy sauce. Remove from heat. Season with salt to taste. Serve warm.