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.
Ingredients
Yields: 6 servings
1 red cabbage2 cups bean sprouts
1 Fuji apple
1 lime
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
Directions
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.
Assembly time:
When ready to serve, add the bean sprouts and the salad dressing. Toss well. Garnish with chopped chervil.
Bon appétit!
Tips
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.
