Crispy Malaysian Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Dressing can be made up to 2 days ahead and held in refrigerator. Ingredients:
1/2 cup broccoli, cut into small flowerets |
2 carrots, cut into matchsticks |
1/2 red bell pepper, deseeded and cut into matchsticks |
1/2 yellow bell pepper, deseeded and cut into matchsticks |
1/2 cucumber, cut into matchsticks |
1 cup beansprouts |
4 scallions, finely chopped |
1/2 bunch watercress |
3 tablespoons roasted peanuts |
for the dressing |
4 tablespoons lime juice |
1 tablespoon fresh mint, chopped |
1 tablespoon fresh cilantro, chopped |
pinch of red pepper flakes |
3 tablespoons light soy sauce |
3 tablespoons sugar |
1/2 cup vegetable oil |
Directions:
1. Put all the dressing ingredients in a bowl and whisk together.
2. Blanch the broccoli in boiling salted water until just tender, but retaining a little crunchiness. Rinse under cold water, drain and dry on paper towels.
3. Place all the vegetables in a bowl, add the watercress and the dressing, mix well and leave for up to 15 minutes before serving; sprinkle with the roasted peanuts.
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