Sprouted Mung Bean Salad

“Sprouted Mung Bean Salad with tender snap peas, grated carrot, cabbage and spring onion tossed with a zesty home-made Asian dressing! “

How to sprout beans

Soak a cup of raw beans in water overnight. Drain and place the soaked beans in a colander or any dish with holes at the bottom. Cover with a wet paper towel and in a few hours the sprouts start to appear. Keep the beans moist by covering with a wet paper towel till the sprouts grow at-least . inches.

Ingredients

4–6 leaves Napa cabbage (about 3 cups shredded)

2 cups snow peas

1 bunch spring onions (chopped)

1 tomato (sliced thin)

1 cup sprouted mung beans

2 carrots (diced and shredded)

2 tbsp sesame oil

2 tbsp rice vinegar

1 tsp ginger (grated)

1 tsp honey (or maple syrup)

2 tbsp sesame seeds

Healthy, nutritious with a crisp crunch, sprouted mung beans add a powerful punch to this Asian inspired salad.

Directions

Wash cabbage, tomato, spring onion and shred/ slice thinly

Grate one carrot and dice the other carrot

Toss all veggies together. Add sprouted mung and grated carrot

Mix together oil, vinegar, ginger, honey, salt to make the dressing. Toss dressing and salad together. Sprinkle sesame seeds.