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
 

Method:
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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