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Asian raw vegetable salad

updated

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Ingredients for 4 servings:

  • 1 bell pepper(s), red
  • 1 lime(s)
  • 1 lemon(s)
  • 200 g soy sprouts, fresh or from the jar
  • 3 cucumbers
  • 3 carrots
  • 1 chili pepper(s)
  • 1 handful of peanuts
  • 300 g broccoli
  • e.g. salt and pepper
  • mint
  • Sugar
  • 1 bunch parsley or coriander

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegan and refined

Roast the peanuts thoroughly in a pan without any fat and set aside to cool. Meanwhile, coarsely grate the carrots and cucumbers with their skins on. Wash the broccoli, bell peppers, and bean sprouts. Sprouts from jars can also be used, but drained thoroughly. Roughly chop the raw broccoli in a food processor. Cut the bell pepper into very fine strips, and mix these ingredients thoroughly. Finely chop the chili pepper and add it to the raw vegetables along with the juice of the lemon and lime. Season to taste with spices and fresh herbs, and serve the roasted peanuts as a topping.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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