Kangkong and bean sprouts salad
Kangkong and bean sprouts salad
Try this quick and easy kangkong and bean sprouts salad recipe by Bruce Lim from Tablescapes.
  • Technique Tossing
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
  • 2 bunch Kangkong (Water Spinach) leaves
  • 1 kilogram Bean sprouts
  • For Vinaigrettes
  • 2 cloves Garlic
  • 2 tablespoons Soy sauce
  • 2 tablespoons Sesame oil
  • 2 tablespoons Coconut vinegar
  • 2 teaspoons White and black Sesame seeds
  1. To make a vinaigrette, just put garlic, soy sauce, sesame oil, coconut vinegar and black and white sesame seeds in a bowl and stir it using a wooden spoon
  2. Then boil water in a pot, add kangkong (water spinach) and bean sprouts and strain it after a minute be sure there's no excess water
  3. While it is still hot, add it to your vinaigrette and mix it well. You can cool it down by putting it to the chiller before serving

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