Red Cabbage and Bean Sprout Salad Recipe


I had leftover bean sprouts from a large pot of phở over the weekend, and I decided to make a salad with it. The color of the bean sprouts needed a little oomph, so I added shredded red cabbage. In addition to the red cabbage, I also used diced Fuji apples.

Given the Asian flair of the salad, I made a peanut, lime and condensed milk vinaigrette. This is a very quick and easy first course, which gave me some time to work on a delicious dessert to satisfy my husband’s sweet tooth for Valentine’s Day.

1. Info for Red Cabbage and Bean Sprout Salad Recipe

  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Servings: 6
  • Calories: 121kcal

2. Ingredients for Red Cabbage and Bean Sprout Salad Recipe

  • 1 red cabbage
  • 2 cups bean sprouts
  • 1 Fuji apple
  • 1 lime
  • 2 teaspoons creamy peanut butter
  • 1-½ tablespoons sweetened condensed milk
  • 1 tablespoon ponzu soy sauce
  • 3 tablespoons olive oil
  • 2 teaspoons sesame oil
  • ¼ teaspoon black pepper, freshly cracked
  • 1 tablespoon chervil, chopped

3. Directions:

  1. Juice the lime.
  2. Core and dice the apple (no need to peel).  Place the apple pieces in a large serving bowl. Coat them in 1 tablespoon of lime juice to prevent oxidation of the fruit. In a bowl, combine the rest of the lime juice, condensed milk, peanut butter and ponzu soy sauce. Whisk well. Add both oils. Season with black pepper.
  3. Prepping the cabbage:  Quarter the cabbage through the root. Thinly shred the cabbage using the appropriate blade of a food processor or a mandoline. Gather the cabbage in the same serving bowl. Toss well.
  4. When ready to serve, add the bean sprouts and the salad dressing. Toss well. Garnish with chopped chervil.
  5. Bon appétit!

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