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Monday, December 3, 2007

Bean Sprout Salad


Ever walk past those little bags of green bean shoots in Spinneys and wonder what on earth you're expected to do with them? Try this, then. I tend to chop the vegetables relatively finely, but not too much for this quick and simple but nevertheless pleasant salad. The bean sprouts add a nice crunch and nutty flavour. Slide a couple of grilled chicken breasts marinated in a handful of Asian things (you know, bit of red chilli, some lime juice, dash of nam pla, scattering of chopped lemon grass and a shave of ginger and garlic) alongside this and, just to finish off, a pile of white, steaming rice. If you're feeling terribly arty, slip a sneaky thread of rujak over things when they're all plated up. And there’s dinner for two neatly out of the way…

Ingredients

1 medium red onion, chopped
4 tomatoes, deseeded & chopped
¼ cucumber, chopped
2 cups bean sprouts
2 red peppers, chopped

Vinaigrette
2 tbsp vinegar
4 tbsp lime juice
2 tbsp olive oil
1 red chili, chopped (no seeds!)
1 clove garlic, chopped
1 tsp salt

Mix the salad ingredients and blend the vinaigrette ingredients (best shaken in a bottle or shaker) and then toss the salad and vinaigrette.

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