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. Drain and spread in a shallow container; refrigerate promptly until 4°C or below, about 30 minutes.
Step 2
Wash and dry broccoli, cabbage and radishes. Cut broccoli into small florets, finely shred cabbage and slice radishes. Peel and grate ginger and garlic. Whisk all olive oil and vinegar with ginger and garlic.
Step 3
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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