Chinese Salad Recipe
Ingredients
| Cucumber | 1/2 | |
| Beansprouts - 225 g/8 oz/4 cups, washed and drained | ||
| Red peppers | 2 To taste, halved | |
| Sweetcorn - 1 (198-grams/7/8-ounce) can, drained | ||
| Parsley | 2 Teaspoon, chopped | |
| Lemon juice | 2 /3 Tablespoon (FOR LEMON DRESSING:) | |
| Olive oil | 4 Tablespoon (FOR LEMON DRESSING:) | |
| Soy sauce | 2/3 Tablespoon (FOR LEMON DRESSING:) | |
| Single cream | 2/3 Tablespoon (FOR LEMON DRESSING:) | |
| Salt | 1 To taste (FOR LEMON DRESSING:) | |
| Ground pepper | 1 To taste (FOR LEMON DRESSING:) | |
| Sugar - to taste | ||
| Chopped Parsley - to garnish | ||
Directions
MAKING
1. In a screw topped jar put all the dressing ingredients with seasoning and sugar to taste and shake well.
2. In a bowl put all the ingredients pour over the dressing and toss nicely.
SERVING
3. Serve into individual bowls with chopped parsley sprinkled on top
1. In a screw topped jar put all the dressing ingredients with seasoning and sugar to taste and shake well.
2. In a bowl put all the ingredients pour over the dressing and toss nicely.
SERVING
3. Serve into individual bowls with chopped parsley sprinkled on top
Chef
