Chilli, Mint & Bean Shoot Salad

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This is a perfect salad for really hot days with your favourite iced cold beer or home made lemonade!

Serve it as a side with homemade pizza or take as an offering to a BBQ. Just assemble it right before serving so that it is still super crunchy.

 

YOU NEED

For the salad

1 small red onion, peeled and very finely sliced

2 cups of fresh bean shoots

2 red capsicum, core removed and thinly sliced

1 cup of fresh mint leaves, washed

2 long red chillies, seeded and very finely sliced

 

For the dressing

2 tablespoons of vegetarian fish sauce

½ tablespoon of minced ginger

1 tablespoon of fresh lime juice

1 1/2 tablespoons of pure maple syrup

 

YOU DO

Place all the salad ingredients into a large bowl.

Whisk all the dressing ingredients together and add to the bowl with the salad. Mix everything well to combine and serve immediately.

 

Yields: A side dish for 4.

Time: 15 minutes.

Notes:  You can purchase vegetarian fish sauce from vegan grocery stores, online and from some Asian grocers. Otherwise simply replace it with 2 tablespoons of organic tamari or soy.

This is also delicious with the addition of handful of Thai basil and/or thin strips of fresh coconut meat.

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