KATHY #2 - BEAN SPROUT SALAD (ZWT II - ASIA)
Another of my sister's favorite recipes from her "Wei-Chuan Cookbook" by Huang Su Huei she originally found this when she lived in Taiwan. Like the last, this is so easy to fix.
Provided by twissis
Categories Vegetable
Time 10m
Yield 4 4 oz servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put sprouts on serving dish. Top w/shrimp & green onions.
- Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.
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Memuna Esi Abakah
[email protected]I'm allergic to peanuts, so I substituted sunflower seeds in this recipe. It turned out great!
Shmiaa Yasser
[email protected]This salad is a great way to use up leftover chicken or tofu. I also like to add some chopped hard-boiled eggs for extra protein.
Yorlendy Castillo
[email protected]I'm not a vegetarian, but I love this salad. It's so light and refreshing, and it's a great way to change up my usual lunch routine.
Md Shimul Hasan
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Oloya Francis
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of bean sprouts, carrots, onion, and peanuts is unique and delicious.
md afaj
[email protected]This salad is a great make-ahead dish. I like to make it the night before and let it chill in the fridge overnight. The flavors meld together really well.
Irechukwu onyedika
[email protected]I followed the recipe exactly, but my salad didn't turn out as good as the picture. The dressing was too thin and the bean sprouts were limp.
Kristi Mizner
[email protected]This salad was a bit too bland for my taste. I think it could have used more seasoning.
afzall kaha afzall kaha
[email protected]I'm not a big fan of bean sprouts, but I really enjoyed this salad. The dressing is what really makes it.
Shoukath Shoukath
[email protected]This salad is so easy to make, and it's a great way to use up leftover bean sprouts. I also like that it's a healthy and filling meal.
Griselle Platt
[email protected]I've been making this salad for years, and it's always a crowd-pleaser. It's so light and refreshing, and the dressing is the perfect balance of sweet and savory.
LETICIA WILLS UGANDA
[email protected]This salad was a hit at my last potluck! The combination of bean sprouts, carrots, onion, and peanuts was a perfect blend of flavors and textures. I also loved the addition of the sesame dressing, which really brought the whole dish together.