CRISP + CRUNCHY SPROUTED SALAD
inspired by the amazing salad I enjoyed in
cork from ‘very health food’ (see my post on cork) i decided to buy my own sprouting setup. my
first ‘harvest’ were some crispy and tasty mung bean sprouts perfect for this
crisp and crunchy sprouted salad.
how?
1-2 cups of your favourite salad basics (i
used carrot, cucumber, mushrooms and some chickpeas); quantity depending on how
hungry you are
small handful of fresh bean sprouts
using a V-slicer i finely shredded the
carrot and cucumber (omitting the seedy section). i then chopped up the
mushrooms into small cube-like pieces and mixed my basics with ½ cup of
chickpeas and the yummy sprouts. for a bit of bite I drizzled a little sweet
chilli sauce over the top and got stuck in!
serves
1 for a filling lunch