Wednesday, January 4, 2012

Asian Cowpea-Broccoli-Sprout Salad

It's been unseasonably warm these past few days (or least, it was when I wrote this post) so a cool salad was in order.
On a side note, broccoli is relatively expensive in Taiwanland (in comparison to other greens like...bok choi, or yam leaves), but there was a sale at the local grocer so we nabbed a fat head for a mere NT$15.

For the Dressing:
~ 1/4 C. each rice vinegar and canola oil
Several slices ginger, slivered
1/2 T. sugar
salt to taste

Whisk together. Taste and adjust accordingly.

For the Salad

1 C. cooked cowpeas
1 C. raw broccoli florets
scallions to taste, slivered (I used a half-stalk)

2 C. sprouts

1. Combine several tablespoons of dressing with the cowpeas, florets, and scallions in a sealable container. Shake to coat evenly and let sit 10 minutes or more.

2. Put the sprouts in a bowl, drizzle with a bit of dressing, and top with the cowpea mixture.