Enjoy bean sprouts and capsicum salad recipe | Thai bean sprouts bell pepper salad | healthy bean sprouts salad with vitamin and fibre | with step by step photos. If you are avoiding the use of sugar, you need to adjust the quantity of vinegar accordingly. Blanched broccoli florets would be another healthy and flavourful addition to this salad. Tips for bean sprouts and capsicum salad. With only 59 calories and 3.8 g of carbs, this nourishing salad minus the sugar is suitable for diabetics, weight-watchers and heart patients. Peanuts have good fats which give you more energy and keep you full for a longer time resulting in weight loss. The healthy bean sprouts salad with vitamin and fibre has enough vitamin C to this salad which helps to strengthen immunity and fight disease. Further, instead of merely mixing the dressing as done in most salads, the dressing of this salad is distinctive and it is sautéed in minimal oil. The highlight of this Thai bean sprouts bell pepper salad is its spicy dressing made with garlic, vinegar, soy sauce, sugar, chilli powder and peanut. We suggest you use coloured capsicum to have a delicate blend of textures apart from hue. As the name says, it is made with only 2 ingredients in focus - capsicum and bean sprouts. Bean sprouts and capsicum salad is absolutely a healthy low calorie salad. Serve immediately or refrigerate for 30 minutes and serve chilled. Combine the bean sprouts, capsicum, spicy dressing and salt in a bowl and toss well. Add the vinegar, soya sauce, sugar, chilli powder, peanuts and mix well. Remove from the flame and keep aside to cool slightly. To make bean sprouts and capsicum salad, for the spicy dressing, heat the oil in a small non-stick pan, add the garlic and sauté on a medium flame for 15 seconds. Learn how to make Thai bean sprouts bell pepper salad. bean sprouts and capsicum salad recipe | Thai bean sprouts bell pepper salad | healthy bean sprouts salad with vitamin and fibre is a wholesome salad for all health conscious. Serve slightly chilled or at room temperature.Bean sprouts and capsicum salad recipe | Thai bean sprouts bell pepper salad | healthy bean sprouts salad with vitamin and fibre | with 26 amazing images. Mix well.Īdd the raw bean sprouts, sliced shallots and boiled cockles if using and toss well incorporating the dressing into the vegetables/cockles well. Stir the mixture until it is well combined, add salt to taste and adjust sourness with extra lime juice if necessary and sweetness with a tiny sprinkle of sugar if you like. Squeeze the limes, discard the seeds and pour that in as well. Mix the tamarind paste with 2 tablespoons of water and strain and pour that into the bowl as well. Pound the fresh chillies and bird chilies, if using, until it is quite fine or pasty and throw that into the bowl too. ![]() ![]() ![]() ![]() Scrape it up and put it in a medium bowl. While it is still hot or warm pound the roasted/fried grated coconut in a pestle and mortar until it becomes a thick brown paste and the oils exudes. Watch it carefully because the coconut can burn easily and keep stirring to allow the coconut to brown evenly. This takes about 7 to 9 minutes over medium flame. Place the grated coconut into a small to medium pan and dry fry or roast until it turns a dark golden brown.
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