Orgasmic Chef

for food better than sex

Bean Sprout Salad

by 32 Comments

Bean Sprout Salad

Well, I’m moving up in the blogging world, folks.  I’ve finally tricked Chef Dennis into a guest post on his blog.  🙂  I know it’s not a fancy recipe but it’s spring and all I want to eat are fresh salads.  I bought the bean sprouts and came home and picked the herbs and in 15 minutes we were eating.  It’s simple and delicious.

Please step over to A Culinary Journey and check out my guest post?  Dennis is one of the kindest bloggers out there.  He’s always helping someone in one way or another.  He’s certainly given me heaps of encouragement and he probably never realized it.  If  you’re on Facebook, give him a “like” for me?

I haven’t done a lot of guest posting because I have so much on my plate there aren’t enough hours but things are coming together for me now and maybe after the first of the year I’ll have time to do more with my blog.  I just love my blog and all the people I’ve met.

Don’t forget to check out today’s guest post on Orgasmic Chef by Jean from Lemons and Anchovies — Asparagus and Cheddar Quiche because it’s an amazing post and I’m so proud to have it here.

Healthy Bean Sprout Salad
 
Print
Prep time
Total time
 
I've never served this salad when it wasn't loved by everyone.
Author:
Recipe type: Salad
Cuisine: Korean
Serves: 4
Ingredients
Bean Sprout Salad
  • ? cup red onion thinly sliced or chopped
  • 2 cups fresh bean sprouts
  • 1 cup grape tomatoes cut into two pieces
  • ½ green pepper (capsicum) chopped small
  • ½ cup Italian parsley roughly chopped
  • ¼ cup mint leaves roughly torn
  • ¼ cup peanuts (other nuts will work but peanuts have a great crunch)
  • few pieces of broccoli or other vegetable (which I used just because I had it in the fridge or carrot would work just as well.)
Korean Dressing
  • 3 tbsp rice vinegar
  • 6 tbsp lime juice (180 ml)
  • 2 tsp grated fresh ginger
  • 3 tbsp fish sauce (or to taste)
  • 3 tbsp vegetable oil
  • black pepper to taste
  • 2 red chillis seeded and finely chopped
  • 2 large cloves of garlic finely chopped
  • 4 tbsp sugar (or to taste)
Instructions
Korean Dressing
  1. Prepare the dressing so the ingredients have time to meld and develop
  2. Combine all ingredients and mix well
Bean Sprout Salad
  1. Mix all ingredients in a large bowl
  2. If you make the salad ahead of time it will keep in the refrigerator 4-5 days without the dressing or peanuts.
  3. Dress salad just before serving and garnish with mint leaves and peanuts
Wordpress Recipe Plugin by EasyRecipe

 

 

Fullstar Vegetable Chopper - Food Chopper


Olive Oil Dispenser Bottle for Kitchen


Comments

  1. I just came from Dennis’ blog–love the salad. I have all the dressing ingredients available so it’s going to be made, no doubt!

    You’re as nice as they come, too. Always appreciate your visits to my blog and I was so happy to see you at Dennis’. Thanks so much again for allowing me to guest post for you here and thanks for being so understanding of my technical ineptitude. Have a great weekend!

    Reply

    • You didn’t have any technical ineptitude, it was the mac thingo that didn’t understand you. 🙂 I LOVED this post and thank you from the bottom of my heart. Now… will you do it again one day soon? 🙂

      Reply

  5. Looks beautiful Maureen – will head over and check it out! Wish it was salad weather here… it’s chucking it down outside and a few nights ago it was even 4 degrees! Ojoj… soon it’s gonna be snow here 🙁

    Reply

  7. You are one of the sweetest and kindest people Maureen 🙂 And if you have made a salad, it has to be a superstar one 😀 Heading over to Chef Dennis now. Meanwhile, please join my Dinner Party. I would love to have a dish from you.

    Reply

  10. Maureen, it was a pleasure reading your guest post. So glad Chef Dennis featured you — yay!

    P.S. I’d eat this flavorful, beautiful salad any season. 🙂

    Reply

  12. thank you for such a delicious guest post Maureen! That salad looks so good!

    And here I thought I tricked you into doing a guest post for me….lol!

    Cheers
    Dennis

    Reply

  14. It’s fun to see your yummy, Spring-y salad Maureen. We’re smack dab in the middle of Fall so it’s refreshing see other types of ingredients. Love your photo too, so pretty!

    Reply

  16. Woo hoo! You’re officially famous! And don’t fuss about having a simple dish. The simple ones that are packed with fresh flavor like this are totally the best!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: