Stay up-to-date with the Chefs.com Newsletter!

Email:
User Name:
Password:

Login

 
 
 
 
 
 
  
 

Recipe Options

Want to save this recipe? Join Chefs.com!
Not a Member? Register
Already signed up? Login
 
Page Options
 
 
Print current page.  Printer
Email current page.  Email
Add current page to Favorites.  Bookmark
Sets or adds current page to Homepage(s).  Homepage

 
 
  
 

 

Yan's Crunchy Vegetable Salad

1 reviews (Average Rating: 5 )

Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes

Ingredients:

  • 1 lb. bean sprouts
  • 1 small carrot, finely julienned
  • 1/2 English cucumbers, seeded and cut into matchstick pieces
  • 1 tsp. salt
  • 2 Tbsps. fresh lemon juice
  • 1 Tbsp. seasoned rice vinegar
  • 2 Tbsps. honey
  • 1 Tbsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. toasted sesame seeds
  • 1/2 tsp. chili garlic sauce
  • 3/4 cup canned bamboo shoots, shredded
  • 2 Tbsps. shredded pickled ginger

Instructions:

1. In a medium bowl, combine bean sprouts, carrot, cucumber, and salt. Let stand for 15 minutes. Place in a colander, rinse well, and drain. Turn onto paper towels and pat dry. 2. In a large bowl, combine lemon juice, vinegar, honey, fish sauce, sesame oil, sesame seeds, and chili garlic sauce; stir until honey is dissolved. Add bean sprouts, cucumber, carrots, bamboo shoots, and pickled ginger; toss to coat. Garnish with a sprinkling of toasted sesame seeds and a cilantro sprig. Adapted from Martin Yan’s Quick and Easy (Chronicle Books) Copyright Yan Can Cook Group 2005

Reviews For This Recipe

  Crunchy Vegetable Salad

Arlene,Fouad,cancan,Marie,Mayumi,Don Mavelle,June,Brian,ken,Christian,angel, Precious,Patrice,Godo,Sylvia,Jing,Felix Thresha Mopsquito,Elmer,Brent El Jann, Dandan,Sahar.Fatima,Asmaa,Samar,

Rated By: hnangel