Cold Vegetable Salad with Spice Dressing Recipe

Number of serving: 4

Preparation time: 15 minutes

Cooking time: 8 minutes


Spice Dressing Ingredient:
2 tablespoons peanut oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 small red chilli, chopped
2 tablespoons desiccated coconut
1 tablespoon brown vinegar
1/3 cup (80 ml/ 23/4 fl oz) water


Others Ingredient:

300g (92/3 oz) green or snake beans
10 spinach leaves
80g (22/3 oz) snow pea (mange tout) sprouts
1 red pepper (capsicum)
1 red (Spanish) onion
100g (31/3 oz) bean sprouts, scraggly ends removed

Top and tail the beans and cut them into 10 cm (4 inch) lengths. Remove the stems from the spinach leaves and slice the leaves thinly. Remove about 1 cm (1/2 inch) of the long steams from the snow pea sprouts. Cut the red pepper into think strips. Finely slice the onion.  Place the beans in a large pan of boiling water and cook for 1 minute to blanch; drain. Combine sprouts, red pepper and onion in a bowl.


To make Spice Dressing, heat the oil in a small pan; add the garlic, ginger, chilli and coconut, and stir-fry over medium heat for 1 minute. Set aside to cool. To serve, add the dressing to the vegetables, and toss until combined.


Cooking tips:  Any blanched vegetables can be used un this salad. The Spice Dressing can be added up to 30 minutes before serving.

Health tips: This meal has no cholesterol.


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