Well, I’m moving up in the blogging world, folks. I’ve finally tricked Chef Dennis into a guest post on his blog. 🙂 I know it’s not a fancy recipe but it’s spring and all I want to eat are fresh salads. I bought the bean sprouts and came home and picked the herbs and in 15 minutes we were eating. It’s simple and delicious.
Please step over to A Culinary Journey and check out my guest post? Dennis is one of the kindest bloggers out there. He’s always helping someone in one way or another. He’s certainly given me heaps of encouragement and he probably never realized it. If you’re on Facebook, give him a “like” for me?
I haven’t done a lot of guest posting because I have so much on my plate there aren’t enough hours but things are coming together for me now and maybe after the first of the year I’ll have time to do more with my blog. I just love my blog and all the people I’ve met.
- ? cup red onion thinly sliced or chopped
- 2 cups fresh bean sprouts
- 1 cup grape tomatoes cut into two pieces
- ½ green pepper (capsicum) chopped small
- ½ cup Italian parsley roughly chopped
- ¼ cup mint leaves roughly torn
- ¼ cup peanuts (other nuts will work but peanuts have a great crunch)
- few pieces of broccoli or other vegetable (which I used just because I had it in the fridge or carrot would work just as well.)
- 3 tbsp rice vinegar
- 6 tbsp lime juice (180 ml)
- 2 tsp grated fresh ginger
- 3 tbsp fish sauce (or to taste)
- 3 tbsp vegetable oil
- black pepper to taste
- 2 red chillis seeded and finely chopped
- 2 large cloves of garlic finely chopped
- 4 tbsp sugar (or to taste)
- Prepare the dressing so the ingredients have time to meld and develop
- Combine all ingredients and mix well
- Mix all ingredients in a large bowl
- If you make the salad ahead of time it will keep in the refrigerator 4-5 days without the dressing or peanuts.
- Dress salad just before serving and garnish with mint leaves and peanuts