Wednesday, July 09, 2014

Broccolini, Bean Sprouts with Peanut Vinaigrette 自制花生酱拌花椰菜苗, 豆芽

There are two ways I enjoy salads and that can be seen from what I usually put together - either fruits and/or vegetables salad in this homemade vinaigrette dressing or vegetables salad in peanut-sauce and/or ground-sesame dressing.


Today, this three-ingredient salad is enjoyed with a newly created peanut-sauce dressing, an upgraded version from this basic peanut butter sauce, which is perfectly balanced - nutty, tangy, salty, sweet, spicy.

Broccolini, Bean Sprouts with Homemade Peanut-Vinaigrette 自制花生酱拌花椰菜苗, 豆芽
Idea borrowed from Gado Gado (Boiled Vegetables Salad), this salad of blanched bean sprouts, blanched broccolini and pan-fried tofu (cut into thin strips) is drizzled with homemade peanut-sauce dressing made using 2tbsp organic creamy peanut butter, 1tbsp apple cider vinegar, 1tsp soy sauce, 1/2 tsp brown sugar and 1-2tsp chili sauce.


Add some fresh pineapple to bring a refreshing punch to this salad.


Sharing this salad with Souper Sunday and Hearth and Soul

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