Spring Bean Sprout Salad
Serving Size / Yield
- 8 oz fine string beans topped and tailed
- 6 oz bean sprouts
- 1 red onion, very finely sliced
- 7 oz chopped tomatoes
- 1 Tbs rice wine vinegar
- 2 Tbs light soy sauce
- 1 -2 tsp sesame oil
- 1 tsp raw brown sugar
- 1 Tbs basil, roughly chopped
Steam the green beans for 3 minutes. Rinse and drain in Colander.
Place the beans, bean sprouts, onion and tomatoes in a large bowl and mix well.
Mix together the vinegar, soy, sesame oil, and sugar in separate bowl.
Stir basil leaves into dressing, pour over salad ingredients and toss together well.
Transfer to a serving platter and scatter spring onions, herb leaves and toasted sesame seeds over salad.