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Thai Sprout Salad

Flavors.of.Asia's picture
  Celery stalks 2 , cut into 1 inch lengths
  Bean sprouts 1 Cup (16 tbs)
  Green beans 1 1⁄3 Cup (21.33 tbs), cut into 1 inch lengths
  Shredded chinese cabbage 1 Cup (16 tbs)
  Fresh coconut 1⁄2 , grated
  Scallions 2 , finely chopped
  Sambal oelek/2 dried red chilies, crumbled 1 Teaspoon
  Blachan 1⁄2 Teaspoon (Dried Shrimp Paste)
  Lemon juice 1 Tablespoon

Steam or boil the vegetables, separately, until they are just cooked through.
Set aside and keep hot.
Combine all the remaining ingredients in a mixing bowl until they are well blended.
Stir into the vegetables until all the vegetable pieces are coated.

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