Recipe Suggestion:
Thaï salad with red pepper drops
*recipe courtesy of sabarot.com
Ingredients
125 g (4.4 oz) mung bean sprouts
1 bunch watercress
1 thick slice of ham
2 hard-boiled eggs
2 cucumber
4 cm of ginger root
1 jar of peppers drops
For the sauce
50 ml orange juice
50 ml soy sauce
50 ml olive oil
juice of a half lemon
5 bays mix
Directions
Remove green part watercress. Rinse the watercress and mungo bean sprouts in cold water. Drain.
Cut hard-boiled eggs into 4 parts. Cut the ham into small sticks. Remove and discard the beard and green tail of the cucumber, cut white sliced. Peel and grate the ginger.
Put all ingredients for the sauce in a cocktail shaker. Add the ginger, give a dozen rounds of 5 bays mill. Shake vigorously to mix.
Arrange watercress, beans, ham stick shoots, and cucumber washers in the plates.
Add the eggs, sprinkle red peppers drops.
Drizzle sauce.
Serve immediately and enjoy!
Mini red peppers, water, sugar, salt, firming agent: calcium chloride, acidifier: citric acid, vinegar, antioxidant: ascorbic acid.
Health Benefits:
The mini wonders are loaded with good nutrition, a good source of vitamins A, C, and folic acid, mineral potassium, and fiber. This red variety has more beta-carotene and more vitamin C. They give an extra boost to metabolism and are rich in health-promoting compounds.
Storage: Store at 0 ° C to + 3 ° C after opening and use within 5 days.
Shelf Life: 2 years unopened
