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Cucumber, bean sprout and radish salad with orange-soy dressing
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Salads & Dressings
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Serves: 4
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Page 20 Salad Bible, Penguin, 2009.
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Peel and deseed the cucumbers and cut into slender sticks.
Peel the daikon and cut into slender sticks. If using small radishes, trim the tips and tails and use whole, halved or sliced.
Toss cucumber, daikon or radishes, sprouts and spring onion in a bowl.
Combine the dressing ingredients in a small bowl or screw-top jar. Pour dressing over the salad and mix.
Convert this salad into a main course by adding cubes of soft bean curd.
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| Lebanese Cucumber | or 1 continental cucumber | 2 | each |
| Daikon | 8-cm piece (white radish) or 8–10 small radishes | 1 | each |
| Snow Pea Sprouts | or other peppery sprouts, trimmed | 0.33 | punnet(s) |
| Bean Sprouts | blanched and refreshed | 1.5 | cup(s) |
| Spring Onion | finely sliced | 1 | each |
| Orange | zest and juice | 1 | each |
| Light Soy Sauce | | 1.5 | Tbsp |
| Sugar | | 0.5 | tsp |
| Rice Vinegar | | 1 | tsp |
| White Pepper | or shichimi seasoning | 1 | tsp |
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| NUTRITION INFORMATION |
| Serving size: * |
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Average Quantity per Serving |
Average Quantity per 100g |
| Energy |
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| Protein |
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| Fat, Total |
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| - Saturated |
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| Carbohydrate |
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| - Sugars |
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| Sodium |
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* Available for subscribers only
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