See Also: Asian · Cooking Club · Salads
Bean Sprout and Cabbage Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 pound fresh bean sprouts
1/2 cabbage (Chinese or white if available)
1 can lychees, drained
2 tablespoons toasted sesame seeds
1/3 cup extra virgin olive oil (original used peanut oil)
1 tablespoon sesame oil
1/2 teaspoon or so of freshly grated ginger
1 clove garlic, minced
1/2 teaspoon sea salt
1 tablespoon soy sauce
2 tablespoons sherry or Chinese wine, etc...
3 tablespoons mild vinegar
Wash the bean sprouts thoroughly and drain well. Combine in a salad bowl the bean sprouts, shredded cabbage, drained lychees and sesame seeds. In a glass measuring cup, whisk together the olive oil, sesame oil, ginger, garlic, salt, soy sauce, sherry and vinegar. Toss into the salad and serve.
Recipe created 2017-10-30.
