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Sprout Salad with Peppers and Shallots

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Sprout Salad with Peppers and Shallots

The perfect sprout salad with peppers and shallots recipe with a picture and simple step-by-step instructions.

  • 200 g Mongo bean sprouts
  • 0,5 Red peppers approx. 100 g
  • 0,5 Green peppers approx. 50 g
  • 2 Shallots approx. 100 g
  • 1 tbsp Sweet soy sauce
  • 1 tbsp Thin soy sauce
  • 1 tbsp Dark soy sauce
  • 3 tbsp Light rice vinegar
  • 1 tbsp Sugar
  • 1 tbsp Sesame oil
  1. Wash the mongo bean sprouts and drain well. Clean and wash the peppers and cut into fine strips. Peel shallots and cut lengthways into fine strips. Put all ingredients (mongo bean sprouts, paprika strips / red + green and shallot strips) in a bowl and mix well. Mix sweet soy sauce (1 tbsp), thin soy sauce (1 tbsp), dark soy sauce (1 tbsp), light rice vinegar (3 tbsp), sugar (1 tbsp) and sesame oil (1 tbsp) into a vinaigrette, drizzle over the salad and cook well mix. Chill the salad until serving.
Dinner
European
sprout salad with peppers and shallots

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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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