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A really light dish, perfect main dish on a hot summer day, or served as a hors-d'oeuvre.
If desired, for a change, add 12 ounces [340 g] fresh string beans or sugar peas, instead of cucumber.
'Adzuki' beans, small sweet red beans or alfalfa, 'mung' beans or soy shoots can also be used.
Difficulty : medium
Preparation time : 10 minutes
Coking time : 5 minutes
Calories : 70
Proteins : 4 g
Carbohydrates : 7 g
Sugar : 5 g
Fat : 3 g
Saturated fat : 0,5 g
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- 1 sweet green pepper, membranes and seeds removed
- 1 carrot, peeled
- 1 celery stalk
- 2 tomatoes
- 12 ounces [340 g] bean sprouts
- 1 small cucumber
- 1 clove garlic, crushed
- Hint of chili sauce
- 2 tablespoons [30 mL] light soy sauce
- 1 teaspoon [5 mL] wine vinegar
- 2 teaspoons [10 mL] sesame oil
- 16 sprigs fresh chives
- Boiling water
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- Using a sharp knife, cut prepared sweet green pepper, carrot and celery stalk into really fine sticks.
- Finely chop tomatoes.
- Blanch bean sprouts into boiling water for 1 minute.
- Well drain then cool sprouts under cold running water; well drain once more and leave to cool completely.
- Peel then half cucumber lengthwise; removed seeds using a tiny spoon, then cut cucumber into really fine sticks.
- Into a large bowl, mix together fine sweet green pepper, carrot and celery sticks, finely chopped tomatoes, well drained cooled bean sprouts and cucumber sticks.
- For the salad dressing, into a small bowl, well mix together crushed garlic, chili sauce, soy sauce, wine vinegar and sesame oil.
- Pour salad dressing all over vegetables; mix until well-coated.
- Transfer salad into a large salad bowl, or into four individual deep plates.
- Serve salad, garnished with fresh chive sprigs.
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