Cooking with Adzuki Bean Sprouts – Adzuki Bean Sprouts Salad

Here is the 2nd recipe that I was supposed to post yesterday.

I am learning how to make photo collages. Made the collage below, but could not find it. Yes, it is somewhere in my computer, but where. Spent sometime searching but could not locate it. Instead of getting my nose bent out of joint, decided yesterday to post only one recipe, take a break and come back to the “stupid” computer. (Actually I am the stupid one not the computer. Some day, soon I hope, I will comprehend the whole process.)

Whew, found the collage.

Grounding sesame seeds, garlic and ginger in a suribachi

Adzuki Bean Sprouts Salad with Sesame Dressing (for 2 – 3 salads)

Ingredients
• 2 – 3 tablespoons toasted sesame seeds  or 1 – 2 tablespoons Asian sesame paste or smooth peanut butter
• 1 – 2 tablespoons Asian sesame oil
• 2 – 3 tablespoons rice vinegar
• 1 tablespoon balsamic vinegar, optional
• 1 teaspoon kosher salt or to taste
• ½ – 1 teaspoon honey or sugar
• 1 clove garlic, pureed (I coarsely chopped the garlic, added to suribachi with sesame seeds)
• ½ teaspoon grated fresh ginger (I coarsely chopped the ginger, added to suribachi with sesame seeds)
• 1 shallot or white part of scallion, minced
• ½ – 1 teaspoon grated orange zest (peel/rind), optional
• fresh orange juice if needed to thin out dressing
Ground sesame seeds (garlic and ginger) to a paste using a suribachi or mortar and pestle. Add all the above remaining ingredients and combine. This is the sesame dressing. Can be done ahead of time and kept refrigerated. There will be some whole seeds in the dressing.

• ½ cup (or more) cooked adzuki bean sprouts
• salad greens for 2 – 3 cut into bite-sized pieces (I used Romaine, green leaf and oakleaf lettuces. Oakleaf was from my window box, will write an update on Monday, 1/28)
• radicchio, cut into thin strips (from my garden, also will write about on Monday 1/28)
• 1 orange, peeled and sectioned (the orange was too sweet, will use grapefruit next time I make this). To learn how to section grapefruit and orange click here and scroll down.
• toasted sesame seeds for garnish

Preparations
Arrange greens, radicchio, orange sections and sprouts on salad plate/bowl, spoon on dressing to taste, garnish with sesame seeds. (I found this to be a very satisfying and filling salad, together with a slice of hearty bread, it was a meal.)

VARIATIONS
◊ Add crispy fried bacon bits
◊ Add crumbled blue cheese
◊ Add avocado chunks
◊ Add in season tomatoes
◊ Add (or substitute for the orange) fuyu persimmons, apple, Asian pear …..
◊ Use your favorite salad dressing

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

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