Extraordinary Vegan by Alan Roettinger

Author:Alan Roettinger
Language: eng
Format: epub
ISBN: 9781570678981
Publisher: Book Publishing Co.

asain greens

WITH BEAN SPROUTS AND MANGOES

MAKES 4 SERVINGS

5 ounces mixed Asian greens

8 ounces bean sprouts

3 Roasted Red Peppers (page 14), sliced into ¾-inch-wide strips

2 ripe mangoes, cut into ¾-inch dice

10 scallions, sliced on a sharp diagonal

2 cloves garlic, minced or pressed

¼ cup freshly squeezed lime juice

1 tablespoon reduced-sodium tamari

1 tablespoon sriracha sauce

½ teaspoon toasted sesame oil

1 tablespoon black sesame seeds

Put the greens in a large bowl of cold water. Add the bean sprouts, agitate gently, and let soak for 15 to 20 minutes. Drain and then dry in a salad spinner. Transfer to a large bowl and add the roasted peppers and mangoes. Set aside about one-quarter of the scallions to use as a garnish and add the rest to the bowl.

Put the garlic in a small bowl. Add the lime juice, tamari, sriracha sauce, and sesame oil and whisk until well combined (it will not emulsify). Pour over the vegetables and mango and toss gently but thoroughly.

Divide the salad among four plates. Garnish with the reserved scallions and a sprinkling of the sesame seeds. Serve at once.

Per serving: 131 calories, 5 g protein, 3 g fat (0.3 g sat), 30 g carbohydrates, 448 mg sodium, 201 mg calcium, 5 g fiber

Go for Extraordinary! Look for champagne mangoes, as they have incredibly sweet, velvety flesh and a wafer-thin pit.

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