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    Chinese Salad

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    Chinese Salad

    Prepared Oriental Chinese Stir-Fry vegetables, found in the chilled fresh vegetable section, can be used to replace this salad. Simply toss with the dressing.

    • Preparation time: 25 minutes

    Serves: 4


    • For the dressing
    • 1cm root ginger, peeled and diced
    • 1 clove of garlic, crushed
    • Maldon Sea Salt
    • 1 tbsp Waitrose Light Soya Sauce
    • 2 tbsp dry sherry
    • 2 tbsp white wine vinegar
    • 100ml sunflower oil
    • 2 tbsp Waitrose Toasted Sesame Oil
    • For the salad
    • 250g pack beansprouts
    • ½ Chinese leaf, finely sliced
    • 227g can water chestnuts, drained and sliced
    • 1 red pepper, cut into strips
    • 3 tbsp toasted sesame seeds


    1. To make the salad dressing, place the ginger and garlic in a jug with the salt, soya sauce, sherry, vinegar and the sunflower and sesame oils. Either blend with a hand-held blender or place all the ingredients into a screw-top jar and shake together until thoroughly mixed.
    2. Place the beansprouts, sliced Chinese leaf, water chestnuts and red pepper into a large bowl with the toasted sesame seeds and mix well. Just before serving, pour the dressing over the salad and toss well.

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    Cook's tips

    To toast the sesame seeds, place them in a very hot dry frying pan and heat, stirring, until the seeds start to jump in the pan and begin to brown.


    Average user rating

    4 stars