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Salad with peanut sauce

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Ingredients for 4 servings:

  • 1 cucumber(s), quartered, pitted, finely chopped
  • 2 bell peppers, red and yellow, finely chopped
  • ½ jar mung bean sprouts, drained
  • ½ jar bamboo shoots, drained
  • ½ can corn kernels, drained
  • 3 tbsp soy sauce, light
  • ½ bottle of sauce (peanut sauce)
  • iceberg lettuce for garnishing
  • possibly basmati or small noodles, cooked

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

This salad stays fresh all day, is nice for the office, great for grilling

Mix all ingredients together and serve on iceberg lettuce leaves, if desired. You can also mix in basmati rice or small noodles. Light soy sauce will make the vegetables less dark, making everything look more appetizing.

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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.

Salad with peanut sauce

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