Red Cabbage and Bean Sprout Salad Recipe
I had leftover bean sprouts from a large pot of phở over the weekend, and I decided to make a salad with it. The color of the bean sprouts needed a little oomph, so I added shredded red cabbage. In addition to the red cabbage, I also used diced Fuji apples.
Given the Asian flair of the salad, I made a peanut, lime and condensed milk vinaigrette. This is a very quick and easy first course, which gave me some time to work on a delicious dessert to satisfy my husband's sweet tooth for Valentine’s Day.
Yields: 6 servings1 red cabbage
2 cups bean sprouts
1 Fuji apple
2 teaspoons creamy peanut butter
1-½ tablespoons sweetened condensed milk
1 tablespoon ponzu soy sauce
3 tablespoons olive oil
2 teaspoons sesame oil
¼ teaspoon black pepper, freshly cracked
1 tablespoon chervil, chopped
Juice the lime.
Prepping the apple:
Core and dice the apple (no need to peel). Place the apple pieces in a large serving bowl. Coat them in 1 tablespoon of lime juice to prevent oxidation of the fruit.
Making peanut salad dressing:
In a bowl, combine the rest of the lime juice, condensed milk, peanut butter and ponzu soy sauce. Whisk well. Add both oils. Season with black pepper.
Prepping the cabbage:
Quarter the cabbage through the root. Thinly shred the cabbage using the appropriate blade of a food processor or a mandoline.
Gather the cabbage in the same serving bowl. Toss well.
When ready to serve, add the bean sprouts and the salad dressing. Toss well. Garnish with chopped chervil.
I've been using 15.8-ounce sweetenened condensed milk squeeze bottle very often. It's very convenient for storing the product. I've been making a lot of yogurt parfaits with it.
You could add walnuts or pecans for added protein but I thought all 3 ingredients had enough crunch and texture for the salad.
I used ponzu soy sauce; it's perfect for the vinaigrette. It's lemony, tangy, sweet and less salty than regular soy sauce.
Check out my other vinaigrette recipes.Published By: on February 15, 2011.