Red and Green Mélange Salad

Red and Green Mélange Salad
Photo by James Carrier


  • 2 teaspoons sugar
  • 3 tablespoons rice vinegar
  • 2 cups lightly packed arugula (about 4 oz.), rinsed and drained
  • 1 red bell pepper (8 oz.), rinsed, stemmed, and seeded
  • 2 teaspoons salt
  • 3 cups bean sprouts (about 8 oz.), rinsed and drained (see notes)
  • 2 teaspoons minced fresh ginger
  • + 2 more ingredients
    • 1 ½ tablespoons Asian fish sauce (nuoc mam or nam pla) or reduced-sodium soy sauce
    • 2 cups thinly sliced English cucumber

1. In a bowl, mix cucumber and salt; gently crush slices with your hand until they feel limp. Let mixture stand for 5 to 10 minutes. 2. Meanwhile, dice bell pepper into 1/8-inch pieces. Sort through bean sprouts and pinch off and discard any discolored tips. Chop the arugula very coarsely. 3. In ...

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