Thai Bean Sprout Salad
A great way to use up leftover bean sprouts! Light and refreshing with a hint of heat.
Ingredients:
- 1/4 English cucumber, halved and sliced
- 2 Tbsp red onion, finely sliced
- 2 cups bean sprouts
- 1/4 cup cilantro leaves, chopped
- 2 tbsp cashews, chopped
Dressing:
- 1/2 Tbsp Champagne Wine Vinegar
- 1 Tbsp lime juice
- 1/2 tsp fresh grated ginger
- 1/2 Tbsp fish sauce
- 1/2 Tbsp Persian Lime Olive Oil
- 1 tsp Japanese Toasted Sesame Oil
- fresh ground black pepper, to taste (try our Smokehouse Black Peppercorns)
- 1/2 clove garlic, grated
- 1/2 Tbsp brown sugar (optional)
- red chili, finely diced (optional)
Directions:
In a bowl, combine first 4 salad ingredients. In a separate bowl combine dressing ingredients. Whisk to combine. Pour dressing over salad, tossing gently. Sprinkle over cashews. Enjoy!
Makes - 1 large serving.
