Asian Bean Sprout Salad

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

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

 

Directions

  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.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:1540