Bean sprout salad

Bean sprout salad


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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.

Lynn Lewis

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.

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