Usuba
Bean Sprout Salad with Vegetables
Fresh Asian salad with crispy bean sprouts, vegetables, and a spicy dressing. Served with sauce on the side so everyone can adjust the flavor to their preference.
- Total
- 30 min
- Standard serving
- 271 g
1
Ingredients
Total 14- Soy sprouts
57.5 g≈ 2/3 cup - Ground red pepper
1.25 g≈ 1/4 pcs - Cucumbers
37.5 g≈ 1/4 pcs - Onion
75 g≈ 1/2 pcs - Watercress
16.25 g≈ 1/3 bunch - Olive oil
43.75 ml≈ 3 tbsp - Ginger
0.683 g - Red wine vinegar
13.75 ml≈ 1 tbsp - Soy sauce
7.5 ml≈ 1.5 tsp - Celery stalk
12.5 g≈ 1.5 tbsp - Tomato puree
2.625 g≈ 1/2 tsp - Salt
to taste - Lemon juice
2.5 ml≈ 1/2 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
In a large bowl, mix bean sprouts, sliced pepper, sliced cucumber, and sliced onion rings. Add watercress leaves.
Cover with plastic wrap and refrigerate.
- 2
Step 2
For the dressing: place olive oil, red wine vinegar, soy sauce, chopped celery stalk, tomato paste, ginger, and lemon juice in a blender.
Pour 50–60 ml of water and whisk until smooth.
Season with salt and black pepper to taste.
- 3
Step 3
Serve the salad and dressing separately so that everyone can dress the dish to their taste.
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