Recipe

Crispy Malaysian Vegetable Salad Recipe

	Uncoolmom / All my dishes 1 year, 3 months ago Dressing can be made up to 2 days ahead and held in refrigerator. Prep:20m Cook:5m Servings:6	Uncoolmom
	crunchy refreshing

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Ingredients

1/2 cup broccoli, cut into small flowerets

2 carrots, cut into matchsticks

1/2 red bell pepper, deseeded and cut into matchsticks

1/2 yellow bell pepper, deseeded and cut into matchsticks

1/2 cucumber, cut into matchsticks

1 cup beansprouts

4 scallions, finely chopped

1/2 bunch watercress

3 Tablespoons roasted peanuts

For the dressing:

4 Tablespoons lime juice

1 Tablespoon fresh mint, chopped

1 Tablespoon fresh cilantro, chopped

pinch of red pepper flakes

3 Tablespoons light soy sauce

3 Tablespoons sugar

1/2 cup vegetable oil

Directions

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.

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Comments

kimberry 1 year, 3 months ago said:
Uncoolmom, I'm Hungry Lets Eat!!!! Beautiful Salad. high 5 ******* ;)

sitbynellie 6 months, 1 week ago said:
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)

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