Dang, it’s HotSeptember 27th, 2012
If you're in a place which, like Los Angeles, still thinks it's summer, this is a great, light, and refreshing salad to keep you cool. It's by MILFy Suzanne Landry, who just published her own cookbook called The Passionate Vegetable.
Shanghai Bean Sprout Salad
½ cup snow peas, strings removed, sliced in half
2 Roma tomatoes, sliced into wedges (optional)
1 cup mung bean sprouts
1 stalk celery, sliced thin diagonally
2 scallions, finely chopped
¼ cup unsalted roasted peanuts, chopped
2 tablespoons fresh lemon juice (juice from one lemon)
2 tablespoons brown rice vinegar
½ teaspoon shoyu
1 tablespoon mirin
¼ tsp prepared yellow mustard
2 tablespoons toasted sesame oil
½ tsp fresh ginger, grated
Optional: Add ¼ cup chopped cilantro
Remove strings from snow peas by pinching the top of the snow pea and pulling down the string. Blanch in boiling water for 30 seconds. Immediately remove to a colander and rinse with cold water. Or transfer to a bowl of iced water to stop the cooking process (even warm food will continue to cook). Place in large bowl.
Slice celery stalk down the middle lengthwise and then crosscut into ¼-inch pieces diagonally. Combine with snow peas. Slice tomatoes and scallions and add to snow peas with peanuts.
In a separate bowl, mix dressing ingredients. Toss with salad and let it stand for one hour before serving to marinate the vegetables. Without dressing, the salad will last four days refrigerated.