Mung bean sprout salad

Name: Mung bean sprout salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of (200 g) Mung bean sprouts (available in health food shops); 1 green, red and yellow peppers; 1/2 package (125 g) Tofu; 1/2 bunch flat leaf parsley; 2 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 4 TABLESPOONS Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 pack of (200 g) Mung bean sprouts (available in health food shops)
1 green, red and yellow peppers
1/2 package (125 g) Tofu
1/2 bunch flat leaf parsley
2 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
4 TABLESPOONS Olive oil

Directions

1
Wash the sprouts briefly under cold running water and let them drain on a sieve. Clean and wash the peppers and cut them into fine strips. Cut the tofu into strips as well.
2
Mix everything in a bowl. For the Sa-latmarinade, mix vinegar, salt, pepper and sugar well. Finally, stir in the oil. Then pour over the salad and mix. Allow to stand for a while and season to taste again.
3
Line a bowl with parsley leaves and arrange the salad in it.