CookEat Recipe
Cucumber and Pak Choi Salad
Cucumber, pak choi and cold cooked bean sprouts are tossed with coriander, mint and parsley vinaigrette.
Method
Steps
Step 1
Bring the measured 800 ml water to a boil in a saucepan. Add washed bean sprouts and boil for 4–5 minutes, until thoroughly cooked and steaming throughout. Drain well.
Step 2
Spread sprouts in a shallow container and refrigerate promptly, loosely covered, until at or below 4°C, approximately 30 minutes. Close once cold.
Step 3
Wash and dry cucumber, pak choi, coriander, mint and parsley. Dice cucumber, thinly slice pak choi and chop all herbs. Whisk all oil and vinegar with herbs, reserving one quarter of this dressing.
Step 4
Toss cucumber, pak choi and cold sprouts with remaining dressing. Divide into two portions, spoon over reserved dressing and serve promptly.
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Cooked 5 times