Chinese Bean Sprout Salad
4 servings
30 minutes
Chinese salad with soybean sprouts is a vibrant blend of freshness and spiciness, embodying the balance of flavors in Chinese cuisine. Light, crunchy, and nutritious, it surprises with its simplicity and elegance. Historically, salads with soybean sprouts emerged as part of traditional Chinese food since soy is a key ingredient in Asian cuisine. In this recipe, vegetables harmoniously combine with sharp wine vinegar, spicy ginger, and rich soy sauce to create a layered flavor profile. Serving with a separate sauce allows everyone to adjust the flavor intensity to their preference. It's an ideal dish for a light dinner or as an accompaniment to a main Chinese feast. Thanks to the freshness of the ingredients, it refreshes and invigorates while adding an exquisite Eastern touch to the meal.
1
In a large bowl, mix soy sprouts, chopped pepper, cucumber pieces, and onion rings. Add watercress leaves. Cover with plastic wrap and refrigerate.
- Soybean sprouts: 230 g
- Fresh red bell pepper: 1 piece
- Cucumbers: 1 piece
- Onion: 2 pieces
- Garden cress: 65 g
2
Place all ingredients for the dressing in a blender, add 50-60 ml of water, and blend.
- Olive oil: 175 ml
- Ginger: 0.5 teaspoon
- Red wine vinegar: 55 ml
- Soy sauce: 2 tablespoons
- Celery stalk: 1 piece
- Tomato puree: 2 teaspoons
- Lemon juice: 2 teaspoons
3
Serve the salad and dressing separately so everyone can dress the salad to their taste.
- Salt: to taste
- Ground black pepper: to taste
