This healthy, light salad is a dish that can’t be prepared in advance because the sprouts lose their lovely crunchiness, and also wilt. But it doesn't matter because it's so easy to prepare and tastes sensational.
Even though this dish includes sriracha (a chilli sauce readily available from supermarkets), it does not add an overwhelming amount of spice. However, if you’re also serving this salad to children or people who don’t like hot food, be cautious on the added chillies. The sauce itself may be sufficient. Or, instead of chillies, you can use green capsicum (pepper) for garnish - that adds just a touch of flavour and still makes it look good.
Serves 4
Ingredients
- 225g very fresh bean sprouts (they should snap in your hands)
- 2 scallions, shredded
- ¼ cup shredded fresh carrots
- 2 tablespoons chopped fresh coriander
- 2 sliced Thai bird chillies or 2 tablespoons chopped green capscicum (for garnish)
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon lemongrass paste
- 1 teaspoon fish sauce
- 1 teaspoon honey
Method
1. Place salad ingredients in a bowl.
2. Whisk together ingredients for the dressing.
3. Gently toss the salad with the ingredients.
Serve at once.
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