Yet again I bought a bag of bean sprouts far ahead of their expiration date, only to have them turn to a liquidy mush in my refrigerator. I love them, but for some reason, they always spoil on me. I got them especially for this salad. For this one, I used a base of napa cabbage and liberally added mushrooms, cauliflower, peppers, carrots, and roasted chickpeas seasoned with five spice.
Canned:
Habanero Gold (Complete Book of Home Preserving)
This might seem like an odd ingredient for salad dressing, but when I combined it with tahini, rice vinegar, and a few other odds and ends, it made the salad special! It’s making me think about what else I can put in salad dressings….harrissa? Pickled garlic? Sweet and sour onions? I’ve got all those canned, and more!
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2 Comments
Ha! I always do the same with bean sprouts..actually any sprouts. I love them and buy them and then quickly forget them. I bought a sprouter and find I am less likely to let them spoil when I waited so patiently for them.
That’s a great idea, Kelly!