Thai Bean Sprout Salad
Author: Maureen Shaw
Recipe type: Salad
Cuisine: Thai
Serves: 4
- 1 cucumber, sliced in two and deseeded, then sliced in half-moons.
- ½ cup sliced red onion, sliced end to end
- 2 cups fresh bean sprouts
- 1 red chili pepper, deseeded and sliced finely
- ¼ cup mint leaves, leave whole if small, otherwise tear into small pieces
- ½ cup coriander (cilantro) leaves
- 1 tablespoon Asian fried onions
- ½ cup cashews (some can be chopped)
- 3 tablespoons rice wine vinegar
- 6 tablespoons lime juice (180 ml)
- 2 teaspoons grated fresh ginger
- 3 tablespoons fish sauce (or to taste)
- 3 tablespoons vegetable oil
- black pepper to taste
- 2 red chillis seeded and finely chopped
- 2 large cloves of garlic finely chopped
- 4 tablespoons sugar (or to taste)
- Combine all ingredients and mix well. Let sit for the flavours to combine while you make the salad.
- In a large bowl combine all ingredients together. Without dressing and cashews, salad will keep in the refrigerator 4-5 days.
Recipe by Orgasmic Chef at https://orgasmicchef.com/thai-bean-sprout-salad/
3.5.3240