Recipe of Indo-Chinese Bell Pepper Sprout Salad
Cook this fresh, warm, and classic bell pepper and sprout salad right away. It is seriously delish and hearty. The crunch and the taste of this salad delivers a bang on flavor. It is vegan and guilt-free.
First, take a bowl and boil 3 cups of water in it. Add sprouts and pinch of salt once the water boils.
Let the sprouts boil for 5-6 minutes till they are soft and tender.
FOR CHOPPING VEGETABLES:
First, wash the vegetable and then chop the onions, red and green bell pepper in thin slices.
Take a broad nonstick pan and add extra virgin olive oil in it. Now add minced garlic and saute for 30 seconds till garlic leaves its aroma.
Now add onion slices and saute for a minute. Time to add red and green bell pepper.
Saute all the vegetables till they are tender say for about 5-7 minutes. Now add the boiled sprouts and mix it gently.
FINAL STEP OF MIXING SAUCES:
Once you mix the sprouts along with the onions and the peppers add soy sauce, red chili paste, tomato ketchup, vinegar, black pepper powder, and salt.
Mix the salad gently and sprinkle some black sesame seeds on top of it. Finally, garnish with some edible flowers and microgreens and serve this warm salad.
Calories: 120 kcal Carbohydrates: 11 g Protein: 3 g Fat: 8 g Saturated Fat: 1 g Sodium: 221 mg Potassium: 313 mg Fiber: 3 g Sugar: 4 g Vitamin A: 2041 IU Vitamin C: 187 mg Calcium: 35 mg Iron: 1 mg