Recipe of the Week: Crunchy Bean Sprout SaladIngredients

½ small Chinese cabbage

1 small red capsicum (cut into strips)

1 cup fresh beansprouts

1 large carrot (grated)

1 stick shallot (chopped)

1 tsp. sesame seeds

Dressing:

¼ cup rice wine vinegar

¼ cup Bragg’s all-purpose seasoning/Tamari

2 tbsp. organic peanut butter

1 tsp. sesame oil

2cm chunk fresh ginger (grated)

Method

Thinly slice the cabbage and place it into a medium-sized bowl, along with the capsicum, beansprouts, carrots and shallots. Save the sesame seeds to sprinkle over at the end.

To make the dressing, simply place all the dressing ingredients into a small bowl and whisk until they’re well combined.

Pour over the salad and mix through until it’s all glossy and well coated. Sprinkle the sesame seeds over the top to garnish to add that extra little tasty crunch.

 

Enjoy ☺ Shaz

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