Recipes for your fresh sprouts

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

Read more in Food & Entertaining and Garden to Table