Vegetable Salad with Ginger

A bean recipe for every taste:

Clean celery stalk, rinse bell bell pepper, cut in half and remove seeds. Rinse the chives and remove the peel from the ginger. Now cut the ingredients as follows: Celery and bell bell pepper into 5 mm wide strips, chives into fine rolls, bamboo shoots into slats and ginger into fine sticks.

Blanch the bean sprouts and the celery and bell bell pepper pieces very briefly (this makes them easier to digest), cool and drain.

Whisk through the sauce ingredients and pour over the vegetables – minus the ginger and chives. Mix well so the vegetables can really soak up the sauce.

Finally, sprinkle ginger and chives over the top and refrigerate for at least 1/2 hour before serving.

Use sparingly The flavor is very intense! If necessary, omit the ginger altogether, but season the sauce a little stronger with cayenne. This leaf salad can be prepared very well in advance and kept in the refrigerator for up to four hours.

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