Bright bean sprout salad recipe

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This salad, in one iteration or another, has made an appearance at school more than once over the years. The real secret is the addition of rice “flour” (read: ground rice), which creates something absolutely creamy and slightly textured in the dressing. But the most important thing about the origins of this salad? It’s a precursor to the never-missed Goal4Kids dessert.

  • Yield: 8 Servings

Ingredients

  • 2 large yellow bell peppers
  • 7 ounces (2 cups/200 g) yellow wax beans
  • 2 tablespoons + 2 teaspoons (40 ml) rice wine vinegar
  • 1 tablespoon ground rice flour
  • 2 teaspoons Bragg Liquid Aminos
  • 2 teaspoons Rooster Sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon grated garlic
  • ½ teaspoon Dijon mustard
  • About 11 ounces (300 g) bean sprouts (3 cups)
  • 12 Kumato or cherry tomatoes, halved
  • ½ cup (20 g) basil leaves, cut into ribbons
  • ½ cup (50 g) mint leaves, roughly chopped
  • ½ cup (20 g) whole cilantro leaves
  • ½ cup (30 g) whole parsley leaves
  • 4 scallions (green parts only), sliced into thin disks (heaping ¼ cup/25 g)
  • Lime wedges
How to Make It
  1. Cut the bell peppers in half, seed, then slice lengthwise into very thin slices.
  2. Trim the ends of the beans and then carefully cut them in half lengthwise, then in half again widthwise.
  3. Whisk together the vinegar, rice flour, liquid aminos, Rooster Sauce, sesame oil, ginger, garlic, and mustard in a salad bowl.
  4. Add the bean sprouts, bell pepper, beans, and tomatoes. Toss to combine. Add the herbs and scallions and toss well.
  5. Serve the salad with fresh lime wedges.
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