RecipeMuncher

I had leftover bean sprouts from a large pot of phở over the weekend, and I decided to make a salad with it. The color of the bean sprouts needed a little oomph, so I added shredded red cabbage. In addition to the red cabbage, I also used diced Fuji apples. Given the Asian flair of the salad, I made a peanut, lime and condensed milk vinaigrette. This is a very quick and easy first course, which gave me some time to work on a delicious dessert to satisfy my husband’s sweet tooth for Vale (...)