Asian Bean Sprout Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
150 g (5 oz) mung bean sprouts
2 spring onions (scallions), sliced into rounds
4 medium celery stalks, thinly sliced
1 medium mango or 2 small nectarines
1⁄2 small fresh pineapple (about 500 g/1 lb)
4 to 6 large Chinese (napa) 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
- 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.
Imported on 2011-01-20 20:26:46 — Original ID:1540