Bean Sprouts And Fruit Salad Recipes

KOREAN BOILED BEAN SPROUTS SALAD

Steps:

• Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
• Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

BEAN SPROUTS AND FRUIT SALAD

Steps:

• Cut the baby tomatoes into two.
• Peel the oranges, separate the segments, remove the pips and slice them.
• Cube the pineapple slices.
• Peel mango, cut into cubes.
• Soak apricots in warm water for few hours, if dry, or else, wash and use as such.
• Cut apple and peaches into cubes.
• Put all the above in a salad bowl.
• Add lettuce leaves, baby tomatoes and bean sprouts.
• Prepare the dressing by mixing together olive oil, vinegar, salt, peppercorns and fresh orange juice.
• Just before serving, add the dressing to the bean sprouts and fruit mixture.
• Serve.

BEAN SPROUT SALAD

Steps:

• Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.

BEAN SPROUT AND SPINACH SALAD

Steps:

• Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
• Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
• Cover and refrigerate at least 1 hour before serving.

MANGO & GREEN BEAN SALAD WITH HONEY & PASSION FRUIT DRESSING

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.

DUA GIA (PICKLED BEAN SPROUT SALAD)

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.

CARROT-BEAN SPROUTS SALAD

Steps:

• In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
• Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.