The inspiration for this salad simply came from a bag of bean sprouts kicking around my fridge. I used them as garnish for one meal & needed to come up with a way to use the other 95%. My brain immediately went to some kind of Asian inspired slaw. Bean sprouts, red pepper, julienned carrot, scallion, water chestnuts, roasted peanuts, cilantro and a tasty dressing made with soy sauce, sesame oil, rice wine vinegar, ginger, garlic & a little sugar.
I definitely think this bright slaw would be perfect beside something crispy and fried. Fried tofu, crispy spring rolls, a batch of my Okara Cakes, or tempura. This recipe makes a big batch, (enough for a crowd) but regardless, leftovers are awesome and it gets better after hanging in the fridge awhile anyway...
This did require a bit of knife skills. I happen to love perfectly cut veggies and enjoy the process of julienning carrots etc. If you don't enjoy it or don't have the time, just pick up a bag of slaw mix at the store and call it a day. I wouldn't hesitate to mix up the type of veggies in this at all. Just needs to be crunchy & fresh. I made another version subbing approximate volume of veg in the recipe with red cabbage & carrot, and kept the rest the same.
Recipe: Asian Slaw with Soy Ginger Dressing
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