A delicious and crunchy salad using red spinach and bean sprouts!
Dressing Ing:
1 cup orange juice
1/3 cup olive oil
2 tbsp soy sauce
sriracha per your taste
2 tbsp sweet chili sauce
1 tbsp rice vinegar
1 tbsp black and white sesame seeds
do a taste test and make sure you adjust it to your taste keep it on the side for later use
Salad Ing:
5 stems of the spinach (use the bottom portion for garnish)
1 cup bean sprouts
1 cup coleslaw or shredded cabbage
1/2 cup spring onions (chopped)
2 tbsp each of fresh mint and
fresh cilantro chopped
1/2 red cabbage sliced thinly
1 persimmon optional for garnish
First wash and prepare all the ingredients including chopping the spinach then in a big bowl mix all the salad ingredients on by one except for the persimmon, then carefully arrange it on a bigger platter and slice up the persimmons and carefully place them on the side of the platter. I usually serve this salad with the dressing on the side, but if you want to premix it you can. Lastly garnish the top with the red stems!

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