Saturday, October 9, 2010

Bean Sprout Salad in Outrageous Dressing

I made this the other night and it was really delicious!! It is excellent over the Cabbage Dish listed in the prior post.

Bean Sprout Salad in Outrageous Dressing


1 pound (or more) Mung Bean Sprouts (I sprouted my own at home- this takes only a few days and is very inexpensive)
1 cup cucumber - peeled and sliced

1/2 + cup carrot – grated

1+ cup sweet peppers (use as many colors as you like) – chopped

Any and all other tasty colorful vegetables

Outrageous Dressing

3 Tbs. tahini or crunchy peanut butter (or combination of the two)

2 Tbs. soy sauce

4 Tbs. vinegar

1 Tbs. hot red pepper oil

1 tsp. cayenne pepper

1 tsp. sugar

1 Tbs. toasted sesame oil

2 Tbs. corn, sunflower or vegetable oil

1 Tbs. ginger - minced

1 Tbs. garlic – minced

1 Tbs. scallions – minced

1 Tbs. white wine

1 tsp. hot mustard (optional)

1/2 tsp. salt

1 1/2 cups broth (chicken or vegetable)

bean thread or rice noodles (optional)


 Optional: poach mung beans for 1/2 - 2 minutes by putting them in rapidly boiling water, remove to strainer and cool with cold water. Drain well.

Mix all vegetables and sprouts in a bowl. Mix all dressing ingredients together and pour over sprouts + vegetable mix.

Chill and garnish with minced scallions and toasted sesame oil.
 Serve over bean thread rice noodles if you like (we do).
Serves 4

No comments: