Chinese salad

Ingredients for 8 servings:

• 2 jars of soybean sprouts, 350 g each
• 2 can/n bamboo shoots, 230 g each
• 2 red bell peppers
• 2 stalk(s) leeks, small
• 2 can/n mango(s), 420 g each with juice
• 12 tbsp oil (sunflower seed oil)
• 12 tbsp soy sauce, spicy
• 8 tbsp juice (mango juice)
• some pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Drain the soybean sprouts and bamboo shoots thoroughly in a sieve. Trim, wash, and deseed the bell peppers, then cut into diamond-shaped pieces. Trim, wash, and dry the leeks thoroughly. Drain the mangoes thoroughly in a sieve, reserving the juice and setting it aside. Chop the mangoes. Place them in a bowl with all the salad vegetables and mix gently. For the dressing, combine the oil, spicy soy sauce, 8 tablespoons of mango juice, and pepper. Pour the dressing over the salad. Mix well. Let stand for about 10 minutes before serving.