Pineapple Salad
with peanuts and bean sprouts recipe
Serves 4
Preparation 20 min
Cooking 5 min
Place the pineapple, bean sprouts, peanuts, carrots, and scallions in a large salad bowl.Toss gently.
Place the peanut butter, oil, soy sauce, vinegar, and chile in a small saucepan over low heat. Stir gently until well mixed, adding enough water to obtain a smooth, creamy dressing.
Spoon the dressing over the salad, or serve separately in a small bowl so that guests can serve themselves.
Ingredient :
8 oz (250 g) fresh or canned pineapple, cut in bite-size pieces
8 on (250 g) bean sprouts
1 cup (100 g) toasted peanuts
2 large carrots, grated
1 small cucumber, peeled and diced
2 scallions (green onions), finely sliced
6 tablespoons smooth peanut butter
2 tablespoons vegetable oil
2 teaspoons light soy sauce
1 teaspoon white vinegar
1 teaspoon ground chile (or 1 fresh red chile pepper, finely sliced)
About 1/2 cup (125 ml) cold water
