Green Bean And Bean Sprout Salad
GREEN BEAN AND BEAN SPROUT SALAD
8 oz fine green beans, topped and tailed
6 oz bean sprouts
1 red onion, very finely sliced
7 oz canned straw mushrooms
1 tbsp rice or white wine vinegar
2 tbsp light soy sauce
1-2 tsp sesame oil
1 tsp raw brown sugar
15g/1tbsp fresh coriander leaves, roughly chopped
15g/1tbsp Thai basil, roughly chopped
For the garnish:
3 spring onions, finely shredded
a few sprigs fresh coriander and basil leaves
15ml/1tbsp sesame seeds, toasted
Steam the green beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
Place the beans, mange tout, bean sprouts, onion and mushroom in a large bowl and mix well.
In a small bowl mix together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and toss together well.
Transfer to a serving platter and scatter over the spring onions, herb leaves and toasted sesame seeds.