#Slide1 #Slide2 #Slide3 #Slide4 #Slide5 #Slide6 #Slide7 #Slide8 #Slide9
17 December 2012,22:14 by

Posted in

Rate this Article:

 Print Hits: 2,259


Serves :

Preparation Time :
20 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Break the vermicelli into small strands. Heat a wok and dry-fry the vermicelli until lightly golden.
  • Remove from the pan with a slotted spoon and set aside until required.
  • Using a sharp knife or food processor, shred the Chinese leaves (cabbage) and wash with the bean sprouts.
  • Drain thoroughly and place the leaves and bean sprouts in a large mixing bowl.
  • Thinly slice the radishes. Trim the mange tout (snow peas) and cut each into 3 pieces.
  • Cut the carrot into thin matchsticks. Add the sprouting beans and prepared vegetables to the bowl.
  • Place oranges, sesame seeds, honey, sesame oil, hazelnut oil in a screw-top jar and shake until well-blended.
  • Pour over the salad and toss.
  • Transfer the salad to a serving bowl and sprinkle over the reserved vermicelli before serving.


  • 50 grams dried vermicelli
  • 1 head Chinese leaves (cabbage)
  • 200 grams bean sprouts
  • 10 radishes
  • 200 grams mange touts (snow peas)
  • 2 large carrots
  • 200 grams sprouting beans


  • Juice of 2 orange
  • 2 tablespoons sesame seeds, toasted
  • 2 teaspoons honey
  • 2 teaspoons Sesame Oil
  • 2tablespoons hazelnut oil

2 comments for “Oriental Salad”

 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)


©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA