Roasted broccoli and Mung bean sprouts salad
Roasted broccoli, a very everyday side in every household combined with a handful of steamed mung bean sprouts is no longer an everyday dish. Dressed Chinese style it is a delicate salad with nuanced flavors on white pepper, and sesame oil and the right balance of acidity from the rice vinegar. A little mint and cilantro adds a fresh touch without being herbaceous and the fresno chilis add a nice pop of color without the heat. Perfect accompaniment to a noodle dish. Roasted Broccoli and Mung bean Sprouts salad 1 head of broccoli, cut into small florets 1 cup sprouted mung beans 1 tablespoon chopped fresh mint leaves 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon thinly sliced red fresno chilis 1/2 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1/8th teaspoon ground white pepper 1/8th teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon dried red chili flakes 1/2 teaspoon kosher salt Avocado oil for roasting or any neutral flavored oil f
