Asian bean sprout salad
1 / 1 Picture by:  Lynn Lewis
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Asian bean sprout salad

Mung bean sprouts and peanuts add crunch to this salad. Mung beans have a hint of sweetness. In Chinese medicine, they are considered a yin or cooling food.

Lynn Lewis

Ingredients

Serves: 4 

  • 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

Directions

Preparation:25min  ›  Ready in:25min 

  1. 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.
  2. To make spicy fruit dressing, whisk all the ingredients in a small bowl until combined. Stir into salad.
  3. Cut Chinese cabbage leaves into wide strips. Distribute among serving plates. Add bean sprout salad and sprinkle with peanuts.

sambal oelek

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.

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