This is a quick, simple, and light “salad” that’s perfect as a side or for lunch.
Yes, sprouts are the stereotypical vegan hippy food, but give this recipe a shot. Don’t knock it ’till you’ve tried it. Like us, you’ll wind up learning to use and love sprouts. Tasty (if done right), filling, and easy.
(Disclaimer: we live in a small apartment in New York City. We are not hippies. But did we mention that we also make our own granola?)
Sprout Salad
Makes 2 servings
| Amount | Ingredient | Preparation | Where we bought it (* Union Sq. Greenmarket) |
|---|---|---|---|
| 6 cups | Fresh mung bean sprouts | Hudson Valley Organic Gardens * | |
| 1 bunch | Scallions / green onions | Chopped | Keith’s Farm * |
| 1 TBsp | Sesame seeds | Toasted in the oven (~5 mins @ 300F) |
Asian Sauce
Makes 2 servings
| Amount | Ingredient | Preparation | Where we bought it (* Union Sq. Greenmarket) |
|---|---|---|---|
| 1/3 cup | Extra virgin olive oil | Since it’s not going to cook, splurge on extra virgin; can also substitute peanut oil for extra asian-y flavor | |
| 1 tsp | Flax seed oil | ||
| 2 TBsp | Rice vinegar | ||
| 1 TBsp | Soy sauce | Preferably naturally fermented, such as Nama Shoya or Tamari | |
| 1 tsp | Grated fresh ginger | Keep it in the freezer, then grate with a microplane | |
| 1 tsp | Toasted sesame oil | Un-toasted will do in a pinch | |
| 1 tsp | Scallions or green onions | Very finely chopped | |
| 0.5 clove | Garlic | MInced or mashed (optional, since it’s raw) | |
| 0.5 tsp | Honey | Preferably raw, local honey (better for your allergies!) |
Directions
- You can steam the mung bean sprouts for about 1 minute to make them more tender (allow them to cool back to room temperature). This is optional; we think raw is fine.
- Put all the ingredients for the dressing into a jar and shake vigorously. The amounts outlined for the dressing above are about right proportion to use up with this amount of sprouts (maybe a bit too generous on the dressing). Feel free to double the dressing (or make even more) and store it in the fridge for a super-quick follow-up round two salad later in the week.
- Combine all of the ingredients with the dressing and toss. Let it site for one minute. Plate and enjoy.
