Abroad, salads now form a part of every meal almost. People are getting conscious of their eating habits. For us in India, salad generally means kosambri/ Koshimbir, raita or cut veggies like carrot, tomato, cucumber etc. The same salad on daily basis gets boring. So I keep searching for different
types of salad recipes. On sunday, I was very excited to find bean sprouts in my veggie store. I think you can make this at home too, but I've never tried to get the sprouts to grow so thick. Anyway, it was very cheap and I remembered a yummy bean sprout salad I had in a restaurant buffet. Although I don't know their exact recipe, I decided to try something out. The try was successful, and gave us a tasty salad for dinner...
Ingredients:
Bean sprouts - 2 cups
Capsicum - 1/2 (Optional)
Coriander leaves - a handful
Baby spinach - a handful (Optional)
Sunflower seeds/ Peanuts/ Pinenuts - 2 tbsp (Optional)
For dressing:
Garlic - 1 clove
Olive oil - 1 tbsp
Dark soy sauce - 1 tsp
Lime juice - 2 tbsp
Honey - 2 tbsp
Sugar - 1 tsp
Onion powder - 1/2 tsp (Optional)
Pepper powder- 1 tsp
Celery salt (Can use regular salt, I used this as I had it)
Method:
Wash and drain the bean sprouts
Cut the capsicum into fine juliennes and add to bean sprouts
Finely chop the coriander and the baby spinach and add to the bean sprouts.
Roast the sunflower seeds in a pan for 1-2 minutes, until they turn a light brown and keep aside to be added later. You may use any nuts like peanuts, pinenuts, almonds or skip nuts altogether
For the dressing, heat the olive oil in a pan and fry finely chopped garlic in it until the garlic turns brown.
Pour out the oil into a bowl and add the dark soy sauce, lime juice, salt, sugar, honey, onion powder and pepper powder.
I used dark soy sauce because that was what I had. Any soy sauce can be used.
I used sugar along with the honey because the honey did not cut through the acidity of the dressing up to my liking. You can skip the sugar and increase the amount of honey or reduce the amount of lime juice. The dressing should have a mild sweet taste without being overpowering.
Mix the dressing well.
Spoon the dressing on the salad and add the sunflower seeds on top.
types of salad recipes. On sunday, I was very excited to find bean sprouts in my veggie store. I think you can make this at home too, but I've never tried to get the sprouts to grow so thick. Anyway, it was very cheap and I remembered a yummy bean sprout salad I had in a restaurant buffet. Although I don't know their exact recipe, I decided to try something out. The try was successful, and gave us a tasty salad for dinner...
Ingredients:
Bean sprouts - 2 cups
Capsicum - 1/2 (Optional)
Coriander leaves - a handful
Baby spinach - a handful (Optional)
Sunflower seeds/ Peanuts/ Pinenuts - 2 tbsp (Optional)
For dressing:
Garlic - 1 clove
Olive oil - 1 tbsp
Dark soy sauce - 1 tsp
Lime juice - 2 tbsp
Honey - 2 tbsp
Sugar - 1 tsp
Onion powder - 1/2 tsp (Optional)
Pepper powder- 1 tsp
Celery salt (Can use regular salt, I used this as I had it)
Method:
Wash and drain the bean sprouts
Cut the capsicum into fine juliennes and add to bean sprouts
Finely chop the coriander and the baby spinach and add to the bean sprouts.
Roast the sunflower seeds in a pan for 1-2 minutes, until they turn a light brown and keep aside to be added later. You may use any nuts like peanuts, pinenuts, almonds or skip nuts altogether
For the dressing, heat the olive oil in a pan and fry finely chopped garlic in it until the garlic turns brown.
Pour out the oil into a bowl and add the dark soy sauce, lime juice, salt, sugar, honey, onion powder and pepper powder.
I used dark soy sauce because that was what I had. Any soy sauce can be used.
I used sugar along with the honey because the honey did not cut through the acidity of the dressing up to my liking. You can skip the sugar and increase the amount of honey or reduce the amount of lime juice. The dressing should have a mild sweet taste without being overpowering.
Mix the dressing well.
Spoon the dressing on the salad and add the sunflower seeds on top.
No comments:
Post a Comment