peanut butter mung bean salad

This is one I came up with years ago but still is a favorite of mine. Its good as a side dish or as a quick lunch. Soon to come is a recipe for cornmeal crusted lime tilapia, I suggest pairing the two.

The salad:
1 lb of mung bean sprouts (or whatever a decent sized bag you can find)
2 ribs celery cut into match sticks
2 carrots cut into match sticks
1 bell pepper cut into match sticks
3 scallions (green onions) chopped
3-4 radishes sliced
1-3 small red chilies finely chopped
2 cloves garlic crushed and minced
1/2-1 tbls fresh ginger minced

The dressing:
1/3 cup peanut butter
1 tbls canola oil (or peanut or veg)
1/2 tbls toasted sesame oil
1 tbls soy sauce
1 tbls rice wine vinegar (or lime juice)
1/2 tbls miso paste (if available, also if using cut the soy sauce in half as miso is very salty)
1 tbls-1/4 cup water

Start by rinsing and draining your mung sprouts pick out any that look too soggy or brown. In a large bowl mix all salad ingredients together.

With the dressing combine all ingredients except water and whisk until completely combined. Slowly add water while mixing, the dressing should be a little thin but still smooth enough to easily coat the back of a spoon.

When ready to serve add the dressing to the salad and toss to coat. If you feel fancy garnish with slivered almonds or crushed cashews. This dressing also works great on pasta or as a dip if left a little thicker.

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