Bean sprout salad

    • < />

    Bean sprout salad

    Bean sprout salad


    Be the first to make this!

    About this recipe: 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.

    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

    Prep: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.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate