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Asian Sprout Salad

Asian Sprout Salad

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

  1. 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.
  2. 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.
  3. Combine all of the ingredients with the dressing and toss. Let it site for one minute. Plate and enjoy.

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