Chilli, Mint and Bean Shoot Salad

By  |  0 Comments

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.

INGREDIENTS
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

METHOD
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 two 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.

The Kind Cook

The Kind Cook is the creation of Melanie from Melbourne, Australia. Mel is a qualified chef who trained and cooked professionally in Australia for 10 years. She then lived and worked professionally in Canada and the UK. She is an avid world traveler, vegan food blogger, cooking teacher, impassioned food photographer, freelance magazine writer and zealous foodie of over twenty years.