Apple and Sprout Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
1 celery stalk
1 red-skinned dessert apple
1 cup mung bean sprouts
¾ cup alfalfa sprouts
½ cup sunflower kernels
1 tbsp lime juice
1 tbsp finely chopped coriander
2 tbsp sunflower oil
½ tsp sesame oil
½ tsp reduced-salt soy sauce
1 tsp grated fresh ginger
Pepper to taste
- Cut the carrot into 4 cm lengths. Slice thinly lengthwise, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crosswise to make fan-shaped pieces.
- Combine the carrot, celery, apple, mung bean sprouts, alfalfa sprouts and sunflower kernels in a mixing bowl.
- To make the dressing, whisk together all the ingredients, seasoning with pepper. Pour the dressing over the salad, toss well to coat evenly and serve.
Variations: For a more substantial salad to serve as a light main dish, you can replace the mung bean sprouts with sprouted green or brown lentils, and stir in 100 g diced tofu.
Imported on 2011-01-20 20:26:46 — Original ID:621