Crispy Malaysian vegetable salad
From uncoolmom 15 years ago
- 5 minutes to make
- Serves 6
Dressing can be made up to 2 days ahead and held in refrigerator.
Ingredients
- 1/2 cup broccoli, cut into small flowerets shopping list
- 2 carrots, cut into matchsticks shopping list
- 1/2 red bell pepper, deseeded and cut into matchsticks shopping list
- 1/2 yellow bell pepper, deseeded and cut into matchsticks shopping list
- 1/2 cucumber, cut into matchsticks shopping list
- 1 cup beansprouts shopping list
- 4 scallions, finely chopped shopping list
- 1/2 bunch watercress shopping list
- 3 Tablespoons roasted peanuts shopping list
- For the dressing: shopping list
- 4 Tablespoons lime juice shopping list
- 1 Tablespoon fresh mint, chopped shopping list
- 1 Tablespoon fresh cilantro, chopped shopping list
- pinch of red pepper flakes shopping list
- 3 Tablespoons light soy sauce shopping list
- 3 Tablespoons sugar shopping list
- 1/2 cup vegetable oil shopping list
How to make it
- Put all the dressing ingredients in a bowl and whisk together.
- Blanch the broccoli in boiling salted water until just tender, but retaining a little crunchiness. Rinse under cold water, drain and dry on paper towels.
- Place all the vegetables in a bowl, add the watercress and the dressing, mix well and leave for up to 15 minutes before serving; sprinkle with the roasted peanuts.
People Who Like This Dish 3
- kimberry Mesa, Arizona
- natsuko Cairo, EG
- sitbynellie Glasgow, GB
- uncoolmom Atlanta, GA
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The Rating
Reviewed by 2 people-
Uncoolmom, I'm Hungry Lets Eat!!!! Beautiful Salad. high 5 ******* ;)
kimberry
in Mesa loved it
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This is a super looking salad. We're almost into salad season here... Printing out as I speak.
Thanks for posting this.
Cheers
Nellie (Susan)
sitbynellie
in Glasgow loved it
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