CookEat Recipe
Broccoli and Bean Sprout Salad
Cooked, chilled bean sprouts are tossed with broccoli, cabbage and radish in a ginger and garlic vinaigrette.
Method
Steps
Step 1
Rinse bean sprouts and boil in 1000 ml water for about 4–5 minutes until steaming hot throughout.
Step 2
Drain and spread in a shallow container; refrigerate promptly until 4°C or below, about 30 minutes.
Step 3
Wash and dry broccoli, cabbage and radishes. Cut broccoli into small florets, finely shred cabbage and slice radishes. Peel and grate ginger and garlic.
Step 4
Whisk all olive oil and vinegar with ginger and garlic.
Step 5
Toss vegetables and chilled sprouts with three quarters of the dressing. Plate, spoon remaining dressing around the salad and serve four side portions.
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Cooked 2 times