Malaysian Salad On Bed Of Baby Romaine Lettuce In Flat Bowl
Malaysian Salad In Mix Bowl
Dressing, Red Bell Pepper, Grated Carrot, Pineapple, Peas, Water Chestnuts, Celery
Malaysian Salad Ingredients
Malaysian Salad Recipe
Another couscous salad. I had ½ a pineapple left after making yesterday’s couscous salad so I thought I’d use it up in this recipe. It may look very similar but the flavors and aroma is significantly different than the one I posted yesterday. The original source of this recipe is http://www.fatfree.com. I modified it to suit my own tastes.
Salad ingredients:
2 cups cooked couscous
1 large red bell pepper diced
1 large carrot, grated
1 stalk celery, diced
2 green onions, sliced
1/2 cup frozen green peas
1 small can of sliced water chestnuts
1/2 medium pineapple, grilled and diced
1 cup bean sprouts
Dressing:
1/4 cup rice vinegar
1/4 cup pineapple juice
1 T minced fresh ginger
1 large clove garlic, pressed
3 T soy sauce
Stir together dressing ingredients. Toss with all other salad ingredients. Chill and serve.
Letha’s Notes: This was good but it had a little too much vinegar for my taste. Next time I’d cut the vinegar to 1 Tablespoons. I wanted to include the sprouts this time but they didn’t have any decent ones at the store, so I’ll try this with the sprouts next time. Perhaps I’ll grow my own. I started with sliced water chestnuts and then chopped them a little more. For photos of broiled pineapple see my recipe for Caramelized Pineapple Salsa I served this on a bed of baby romaine lettuce.
