 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Fresh, light, zingy and very healthy. Bursting with vitamins, antioxidants and flavour. Serve with grilled or fried fish or chicken. I like it with grilled rib eye too. Ingredients:
100 gm mung bean sprouts - clean, wash and drain |
100 gm baby pea sprouts (dow miao) - wash and drain |
1 stalk lemongrass - discard tough outer leaves, use bottom half only |
1 inch piece fresh turmeric - scrape and julienne |
1 fresh red chili - discard seeds and julienne |
2 level tbs fresh grated coconut (without skin) |
2 tbs crushed roasted peanuts |
half tsp red pepper or red chili flakes (optional) |
'''''''' dressing ingredients |
1 tbs fresh squeezed lime juice |
2 tsp roasted sesame oil |
3 level tsp sugar or to taste |
1 level tsp salt or to taste |
Directions:
1. Combine the dressing ingredients and stir till sugar and salt are completely dissolved.
2. Slice the tender interior part of the lemongrass stalk into very fine juelinne.
3. Gently combine mung sprouts, pea sprouts, lemongrass, turmeric, chili and grated coconut in a bowl.
4. Pour dressing over salad mix and toss lightly.
5. Sprinkle over the peanuts and chili or red pepper flakes. Serve with white rice and grilled or fried chicken or fish.
|
|