Food & Entertaining - Garden to Table

Recipes for your fresh sprouts

By
Kathleen Sloan-McIntosh

Add your sprouts to soft tacos, soup and salad

Winter sprout & noodle salad with Thai vinaigrette

This is a terrific, easy, main-course salad that’s dressed in a robust, peanut-soy-ginger vinaigrette. Start by making the dressing to allow flavours to fully develop.

Ingredients for the vinaigrette

  • 3     tbsp. (45 mL) crunchy peanut butter
  • 3     tbsp. (45 mL) low-sodium soy sauce
  • ¼     cup (60 mL) rice wine vinegar
  • 2     tbsp. (30 mL) dry white wine such as Sauvignon Blanc
  • 1     tbsp. (15 mL) chili-flavoured oil
  • 1     tbsp. (15 mL) sesame oil
  • 2     tbsp. (30 mL) canola oil
  • 1     tsp. (5 mL) sriracha chili sauce or other hot sauce (optional)
  • 1     tsp. (5 mL) sugar
  • 1     tbsp. (15 mL) grated fresh ginger
  • 1     clove garlic, minced
  • 1     green onion, minced
  • 1½     cups (375 mL) chicken broth

 

Preparation
Add peanut butter to a large mixing bowl. Using a whisk, blend in all remaining ingredients except broth.

Gradually add in stock and continue whisking until mixture is well blended. Set aside.

Ingredients for the salad

  • 1     lb. (450 g) mung bean sprouts
  • ½     lb. (225 g) adzuki bean sprouts
  • 1     seedless cucumber, chopped
  • 2     large carrots, peeled, grated
  • 1     large red bell pepper, chopped
  • 1     stalk celery, trimmed, chopped
  • 2     green onions, chopped
  • 1     small fennel bulb, trimmed, thinly sliced
  • 4     cups (1 L) cooked and cooled skinny noodles (rice stick, vermicelli, soba or spaghettini)

 

Preparation
In a large bowl, combine vegetables with noodles and toss together.

Gradually add vinaigrette, tossing until all ingredients are well coated. Let sit for 15 minutes then serve.

 

Makes 4 servings

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