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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe from the book 1000 Vegetarian Recipes from Around the World . Ingredients:
4 c beansprouts |
1 small cucumber |
1 green bell pepper, seeded and cut into matchsticks |
1 carrot, cut into matchsticks |
2 tomatoes, finely chopped |
1 celery stalk, cut into matchsticks |
1 garlic clove, crushed |
dash of chili sauce |
2 tbsp light soy sauce |
1 tsp wine vinegar |
2 tsp sesame oil |
16 fresh chives |
Directions:
1. Blanch the beansprouts in boiling water for 1 minute, or leave them raw.
2. Drain well and rinse under cold water, then drain throughly again.
3. Cut cucumber in half lengthwise.
4. Scoop out the seeds with a teaspoon and discard.
5. Cut the flesh into matchsticks with a sharp knife and mix with the beansprouts, green bell pepper, carrot, tomatoes, and celery in a large glass bowl. Mix together the crushed garlic, chili sauce, soy sauce, wine vinegar, and sesamie oil in a small bowl.
6. Pour the dressing over the vegetables, tossing well to coat the salad thoroughly.
7. Spoon the salad on to 4 individual serving plates.
8. Garnish with fresh chives and serve immediately.
9. You could substitute cooked cooled green beans or snow peas for the cucumber, or use adzuki bean or alfalfa sprouts, or mung and soy bean sprouts.
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