Apple and sprout salad

Recipe by: Ariana Klepac

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Prep: 15 mins
Serves: 4

The dressing for this vibrant salad, with tones of ginger, complements the flavours of the sprouts, apple and vegetables.

Recipe provided by:

Readers Digest | Cook Smart For A Healthy Heart

Ingredients
(See nutrition)

1 carrot

1 celery stalk

1 red-skinned dessert apple

1 cup mung bean sprouts

3/4 cup alfalfa sprouts

1/2 cup sunflower kernels

Oriental dressing:

1 tablespoon lime juice

1 tablespoon finely chopped coriander

2 tablespoons sunflower oil

1/2 teaspoon sesame oil

1/2 teaspoon reduced-salt soy sauce

1 teaspoon grated fresh ginger

pepper to taste

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Preparation method

1. Cut the carrot into 4 cm lengths. Slice thinly lengthways, 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 crossways to make fan-shaped pieces.

2. Combine the carrot, celery, apple, mung bean sprouts, alfalfa sprouts and sunflower kernels in a mixing bowl.

3. 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.

Variation

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.

HEALTH HINT

Sprouted beans and seeds are a good source of vitamin C and folate, as well as phytochemicals including lutein, coumarins and xanthophylls.