This salad, by The Kind Cook, is perfect for hot days! Serve it as a side with homemade pizza or take it as an offering to a BBQ. Just assemble it right before serving so that it is still super crunchy.

Chili, Mint, and Bean Shoot Salad [Vegan]

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Cooking Time



For the Salad 
  • 1 small red onion, peeled and very finely sliced
  • 2 cups of fresh bean shoots
  • 2 red capsicum, core removed and thinly sliced
  • 1 cup of fresh mint leaves, washed
  • 2 long red chillies, seeded and very finely sliced
For the Dressing
  • 2 tablespoons of vegan fish sauce
  • ½ tablespoon of minced ginger
  • 1 tablespoon of fresh lime juice
  • 1 1/2 tablespoons of pure maple syrup


  1. Place all the salad ingredients into a large bowl.
  2. Whisk all the dressing ingredients together and add to the bowl with the salad. Mix everything well to combine and serve immediately.


This recipe makes enough for 4 side serves. You can purchase vegetarian fish sauce from vegan grocery stores, online, and from some Asian grocers. Otherwise, simply replace it with 2 tablespoons of organic tamari or soy.

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