Bowl of Soybean Sprout Salad
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Soybean Sprout Salad

4 salad  
55 min  
This is a delightful appetizer or side dish salad. It has attractive flavors and a satisfying degree of crunch. It can be made well ahead and dressed just before it goes to the table. Once dressed it is still durable enough to be a party buffet salad.



Soybean Sprouts (1)  
Cilantro Leaves
-- Dressing
Ginger root (2)
Red Chili (3)
Tuk Trey (4)
Palm Sugar (5)
Rice Vinegar
Sesame Oil, dark
Dressing   -   (40 min - 8 min work)
  1. Slice GINGER very thin and cut into very thin threads. Cut CHILI in half lengthwise and seed. Cut crosswise into thin threads. Mix.
  2. Mix together all Dressing items in a small jar. Shake and let stand for 30 minutes or so.
Salad   -   (13 min)
  1. Rinse BEAN SPROUTS and drain. Pick out any grungy ones.
  2. Slice SCALLIONS thin on a steep diagonal.
  3. Chop CILLANTRO coarse for Garnish.
  4. Bring plenty of salted water to a boil. Dump in BEAN SPROUTS and blanch for 1 minute - don't overcook. Refresh under cold water and drain. Remove excess water with a salad spinner or by some other means.
  5. Combine Bean Sprouts and Scallions. Shake up Dressing well. Pour over Bean Sprouts and tumble to coat. Serve garnished with Cilantro.
  1. Soybean Sprouts:   Cambodians, like Koreans, favor Soy Sprouts, though the common Mung Bean sprouts can be used. Korean markets around here carry bags of soy sprouts, and sometimes they have them with the stringy tails cut off - the way Asians like them. Those do look better, and Asians task their cooperative children to pinch off the threads. Yours will probably call child services if you try to wrest them away from their video games and texting. The photo example was done "threads on" due to time pressure.
  2. Ginger:   The pattern recipe calls for "Fresh Young Ginger", but even I don't often have that. It's quite available from Asian markets here in Los Angeles, but it's rather perishable compared to regular ginger. I have found nice fresh regular ginger works just fine if sliced very thin and into very thin threads.
  3. Red Chili:   Around here we all use red ripe Fresnos, but Holland Red or similar is fine. For details see our Chili Page.
  4. Tuk Trey:   This is nearly identical to Vietnamese Nuoc Cham, and will always be on hand in a Cambodian household. It is easy to make by our recipe Tuk Trey.
  5. Palm Sugar   If you do not have this use a partially refined sugar like Turbinado. Slightly different flavor but acceptable. As usual, I have cut the amount of sugar in half to be more suitable for Western tastes.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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