Spicy Bean Sprouts Salad
This amazing Spicy Bean Sprouts Salad recipe comes from an old Dutch recipe book. It’s fascinating how many cultures are to be met in this melting pot of civilizations called the Netherlands, and how they’ve all worked together to design the country’s current culinary profile.
One would think bean sprouts belong to Asian cuisine, yet this recipe gives them a new use by combining them with Piccalilli Dutch Cheese. The salad was a huge success: my friends and my family loved it, and so did I. Alright, perhaps it was more than love because it became one of our favorite bean sprout recipes. Not only is this salad delicious and easy to prepare, but it can also be served during the Protein Days of the Rina’s 90 Diet.
Ingredients list for Spicy Bean Sprouts Salad:
- 200 gr bean sprouts
- 1 medium carrot
- 2 tbs olive oil
- 2 tbs Piccalilli
- 1 tbs chili powder
- 150 gr old Dutch cheese
- 2 pickled cornichons
- 1 tbs grated ginger
- salt and pepper to taste
Preparation method for Spicy Bean Sprouts Salad:
Wash and drain the bean sprouts. Chop off the ends if needed.
Clean the carrot and dice it into small cubes. Place the carrot cubes in a small pan and boil for about 3 minutes.
Prepare the salad dressing by mixing together the Piccalilli, olive oil, chili powder and grated ginger. Place the bean sprouts and the carrot in a bowl, then add the dressing, stirring gently. Set aside for about 30 minutes.
Dice the pickles and the cheese into tiny cubes and add them to the rest of the ingredients. Gently fold in until you get a homogeneous mixture. Season with salt and pepper according to your preference. Serve at room temperature.