You are here: Home >  Cuisine  >  Thai Vegetarian  >  Thai Vegetarian Salads  >  Broccoli, Bean Sprouts and Long Bean Salad

Broccoli, Bean Sprouts and Long Bean Salad


by
Broccoli, Bean Sprouts and Long Bean Salad

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

Added to 57 cookbooks   This recipe has been viewed 33215 times

Behold this brilliant salad and you can’t help drooling! Indeed, what a fabulous sight it is, with a vibrant mix of broccoli, sprouts and long beans drowned in a rich dressing of coconut milk and mushrooms perked up with red curry paste.


Garnished with sesame seeds, this Broccoli, Bean Sprouts and Long Bean Salad is an epitome of perfection, which brings to the table irresistible flavour, aroma and visual appeal.


This salad also makes a great side vegetable when served with rice and noodles .

Add your private note

Broccoli, Bean Sprouts and Long Bean Salad recipe - How to make Broccoli, Bean Sprouts and Long Bean Salad

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
Show me for servings

Ingredients

For The Salad
1 cup blanched broccoli florets
1/2 cup bean sprouts
1/2 cup roughly chopped and blanched long beans (chawli)

For The Dressing
1/2 cup coconut milk
1 cup sliced mushrooms (khumbh)
1 tbsp oil
1 tsp red curry paste
a pinch of turmeric powder (haldi)
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp sugar
salt to taste

For The Garnish
1 tsp oil
1 tbsp sesame seeds (til)
Method

For the dressing
    For the dressing
  1. Combine the coconut milk and mushrooms in a deep non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the red curry paste and sauté on a medium flame for a few seconds.
  3. Add the turmeric powder, soy sauce, lemon juice, sugar and salt, mix well and cook on a medium flame for 30 seconds.
  4. Add the mushroom- coconut milk mixture, mix gently and cook on a slow flame for 2 minutes, while stirring continuously. Keep aside.

For the garnish
    For the garnish
  1. Heat the oil in a small non-stick pan, and add the sesame seeds and allow them to crackle. Keep aside.

How to proceed
    How to proceed
  1. Combine the broccoli, bean sprouts, and long beans in a deep bowl, add the dressing and toss well.
  2. Serve immediately garnished with sesame seeds.


RECIPE SOURCE : Thai CookingBuy this cookbook
Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Broccoli, Bean Sprouts and Long Bean Salad
5
 on 19 May 16 04:55 PM


Great salad recipe.. with a coconut flavoured dressing.. really enjoyed the combination of veggies.. i will try this recipe one more time..
Reply
Broccoli, Bean Sprouts and Long Bean Salad
5
 on 19 May 16 06:58 AM


Reply
| Hide Replies
Tarla Dalal    Hi Ramyasola , we are delighted you loved the Broccoli, Bean Sprouts and Long Bean Salad recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
19 May 16 02:40 PM