Shoot and Beansprout Salad
Veg CD ACC 20mins plus chilling
Cold Vegetarian Vegetables Alcohol Salads Accompaniments
Gluten Wheat Dairy Free Eggless
tinned Bamboo Shoots, drained
Fresh Bean Sprouts, washed
tbsp Wine Vinegar
tbsp Dry Sherry
Cut the bamboo shoots into strips and place in a salad bowl together with the
beansprouts. Mix well.
In a small pan, heat the vinegar, sugar, sherry and salt until the sugar dissolves. Remove from the heat, stir in a
pinch of cayenne then pour over the salad
and toss well.
Chill for 30 minutes before serving.
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