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Beansprout and Lychee Salad      CD   ACC   15mins

Serves 4     Cold    Pork   Fruit   Vegetables  Spices  Salads  Accompaniment     



8 Fresh Lychees, peeled, stoned and cut into quarters

275g/10oz Fresh Beansprouts

175g/6oz tinned Water Chestnuts, drained and thinly sliced

1 small Green Capsicum, (Sweet Pepper) deseeded and finely sliced

175g/6oz Ham, diced

2 heaped teasp Capers, drained

210ml/7fl.oz. Thick Mayonnaise

1 teasp Soy Sauce

teasp Curry Powder

1 tbsp Lemon Juice

Salt and Black Pepper




1. Wash the bean sprouts and drain thoroughly. Place in a salad bowl together with the lychees, water chestnuts, capsicum. Ham and capers.


2. In another bowl, mix together the remaining ingredients.


3. Pour the dressing over the bean sprout mixture and toss well. Serve immediately.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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