Pigs' Ears Salad
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pigs' ears
|
* |
| 1 | cup |
carrots
diced |
|
| 1 | each |
cucumbers
|
|
| 2 | each |
scallions, spring or green onions
|
|
| ½ | cup |
plum sauce
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pigs' ears
|
* |
| 237 | ml |
carrots
diced |
|
| 1 | each |
cucumbers
|
|
| 2 | each |
scallions, spring or green onions
|
|
| 118 | ml |
plum sauce
|
Directions
Discard water and return ears to pot with water to cover, star anise and ginger.
Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender.
Remove ears, let cool and chill.
Cut into thin strips (1/8 inch).
Combine pigs' ears, carrots, cucumbers and onions and toss lightly with plum sauce.
Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired.
Serve on crisp lettuce and sprinkle with sesame seeds.
