Beansprout and beetroot salad

[igenlode]

Adapted from a recipe said to be Chinese (from Peta Lyn Farwagi's Full of Beans):

Sprouted mung beans
One eating apple, cubed
A small beetroot, grated (or cooked beetroot, cubed)
A handful of fresh mint, chopped
A tablespoon of sultanas (soaked if hard)
Toasted sunflower seeds
A tablespoon or so of lemon juice
A heaped teaspoon of peanut butter
The juice of half a small orange

The peanut butter provides the oil and seasoning that one would normally expect to add.

Comments

[watervole]

Sounds interesting. I like the idea of using peanut butter that way.

[igenlode]

Ironically that was my substitution for tahini in the original (is tahini even Chinese?)
You are supposed to mix it with the orange juice and use it as a last-minute dressing; the peanut butter seemed to give a plausibly 'creamy' result, although I didn't blend it separately but just stirred it in until it seemed to have been incorporated. You can definitely taste it, but it seems to go pretty well with the rest of the ingredients.

I tend to eat an awful lot of cabbage-based salad (it's about all that's in season over the winter), so it was interesting to try a salad based on something else for a change, though the beetroot seems to dominate over the beansprouts. I don't know if it would have been less strident if cooked.