Thai Spicy Beansprout Salad

Serves 4

Serves 4

  • 350g Beansprouts
  • 1/2 cucumber, cut in half moon slices
  • 1 large carrot, coarsely grated
  • 1 knuckle fresh ginger, finely sliced
  • 2 shallots, finely chopped
  • 1 fresh red chilli, de-seeded and chopped
  • Juice of 2 limes
  • 1 tablespoon toasted sesame seed oil
  • 1 teaspoon light soya sauce
  • 1 teaspoon Thai fish sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon coriander, chopped
  • 1 tablespoon toasted sesame seeds



Add 1 tablespoon sesame oil to hot frying pan and quickly fry ginger pieces until crisp on the edges; remove from pan and drain, reserve leftover sesame oil in pan

In a bowl, blanch Beansprouts for 30 seconds and drain, then add cucumber, shallots, carrot, coriander and chillies, and mix well

Add sugar, lime juice, fish sauce, soya sauce, remaining sesame oil from pan and toss well

Garnish generously with fried ginger and toasted sesame seeds


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