Red Cabbage and Bean Sprout Salad Recipe

Red Cabbage and Bean Sprout Salad Recipe 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 cabbage
2 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: Jacqueline Pham on February 15, 2011.


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