THOUGHTFUL FORKFULS

This vegan salad is zesty with lime, sweet with mango and crunchy with coriander, mint and spring onions. Perfect accompaniment to any rich, creamy curry.

Bean Sprout Salad With Mango, Lime And Peanuts

I realised the other day that I hadn’t bought or eaten bean sprouts for years, despite very much liking the taste and eating them frequently when I was growing up. My mother would often use these guys as an ingredient in stir-fries or thrown in regular green salads, but when designing this recipe, I was keen to make a salad which allowed bean sprouts to be the star of the show. This salad is really easy to put together and the perfect accompaniment to any rich creamy curry, for example a Thai Panyang or Massaman, by virtue of it’s crunchiness, freshness and zesty-ness. Many of the ingredients are similar to that of a salsa: the citrus, onion, herbs and the fact that it too offers light, zingy relief to heavier, richer foods. The mango in it balances out the sour citrus dressing – forgoing any need for additional sugar- and even if the mango is under-ripe, it still fulfils it’s purpose. If this is the case, you might find it easier to peel off strips of mango with a vegetable peeler rather than trying to de-stone and chop in to chunks. I use toasted salted peanuts (which are the cheapest/easiest), but if you wanted something a little healthier you could roast your own peanuts; you might need to add a little more salt to the dressing, however. There’s a small amount of chilli but it’s not spicy, so feel free to add more if you like. If you don’t like mango, you could try with papaya or pineapple, and if you don’t like coriander or mint, you could experiment with Thai basil (although I’ve never cooked with it personally so cannot vouch for it’s efficacy).

Bean sprouts contain a lot of water so you’ll ideally want to make this salad soon before serving, as a lot of water begins to be released. It doesn’t keep well, so don’t make it a day in advance.

*Fun fact*- Bean sprouts are sprouted from mung bean and soy bean seeds and are more nutritious than eating the actual bean, providing good sources of protein, as well as vitamins C and B.

Bean Sprout Salad With Mango, Lime And Peanuts
Serves 6
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For the dressing
  1. 1 tbsp + 1 tsp lime zest (zest from 1.5 limes)
  2. 2 tbsp lime juice (juice from 1.5 limes)
  3. 10g garlic (2 cloves), crushed
  4. 4g fresh chilli (half a red jalapeno chilli, de-seeded), finely chopped
  5. 1/2 tsp salt
  6. 1/4 tsp ground black pepper
For the salad
  1. 300g bean sprouts
  2. 260g mango, chopped (flesh of 1 mango)
  3. 50g spring onion (white and green parts), chopped
  4. 15g fresh fcoriander, chopped
  5. 5g fresh mint, chopped
  6. 50g roasted salted peanuts
For the dressing
  1. Whisk all of the dressing ingredients together. I juice the lime using a citrus juicer but then throw the pulp in to the dressing anyway; it's all good stuff!
For the salad
  1. In a mixing bowl, combine the bean sprouts, mango, spring onion, coriander, mint and peanuts and add the dressing. Combine everything thoroughly (I use my hands) and it's ready to go when you are ready to eat it! As it sits, some liquid is released so just before serving, mix everything through again.
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