Chinese Spinach Toss

Makes 6 servings

  • 3-1/2 cups fresh bean sprouts
  • 1/3 cup rice vinegar or white wine vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup Savannah Bee Company Acacia Honey
  • 2 teaspoons soy sauce
  • 1-1/2 teaspoons fresh grated ginger root
  • 1 bunch spinach, washed and stems removed
  • 1 cup diced jicama
  • 1 cup crisp Chinese noodles

Toss bean sprouts lightly with vinegar, oil, honey, soy sauce and fresh ginger. Chill at least 1 hour, tossing occasionally. Just before serving, add spinach and jicama. Toss gently to coat. Top each serving with Chinese noodles.

Recipe courtesy of The National Honey Board.

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