THE CORDON VERT COOKERY
SCHOOL
GREEN
BEAN AND BEAN SPROUT SALAD
Vegan - Serves 4
225g/8oz fine green beans, topped
and tailed
100g/4oz mange tout, shredded diagonally
175g/6oz bean sprouts
1 red onion, very finely sliced
200g/7oz canned straw mushrooms
15ml/1tbsp rice or white wine vinegar
30ml/2tbsp shoyu or light soy sauce
5-10ml/1-2tsp sesame oil
5ml/1tsp raw brown sugar
15g/1tbsp fresh coriander leaves, roughly chopped
15g/1tbsp Thai basil, roughly chopped
For the garnish:
3
spring onions, finely shredded
a few sprigs fresh coriander and basil leaves
15ml/1tbsp sesame seeds, toasted
1. Steam the green
beans and mange tout for 3 minutes.
Place in a colander and refresh under cold running water. Drain.
2. Place the beans, mange
tout, bean sprouts, onion and mushroom in a large bowl and mix well.
3. In a small bowl mix
together the vinegar, shoyu, sesame oil, and sugar.
Stir in the coriander and basil leaves, pour over the salad ingredients and
toss together well.
4. Transfer to a serving
platter and scatter over the spring onions, herb leaves and toasted
sesame seeds.
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Society 2000
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