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Crunchy Vegetable Salad

Makes: 4 servings

Ingredients:

1 lb. bean sprouts
1 small carrot, finely julienned
1/2 English cucumbers, seeded and cut into matchstick pieces
1 tsp. salt
2 Tbsps. fresh lemon juice
1 Tbsp. seasoned rice vinegar
2 Tbsps. honey
1 Tbsp. fish sauce
1 tsp. sesame oil
1 tsp. toasted sesame seeds
1/2 tsp. chili garlic sauce
3/4 cup canned bamboo shoots, shredded
2 Tbsps. shredded pickled ginger

Cooking:

1. In a medium bowl, combine bean sprouts, carrot, cucumber, and salt. Let stand for 15 minutes. Place in a colander, rinse well, and drain. Turn onto paper towels and pat dry.

2. In a large bowl, combine lemon juice, vinegar, honey, fish sauce, sesame oil, sesame seeds, and chili garlic sauce; stir until honey is dissolved. Add bean sprouts, cucumber, carrots, bamboo shoots, and pickled ginger; toss to coat. Garnish with a sprinkling of toasted sesame seeds and a cilantro sprig.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005