The dressing for this vibrant salad, with tones of ginger, complements the flavours of the sprouts, apple and vegetables.
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.
Sprouted beans and seeds are a good source of vitamin C and folate, as well as phytochemicals including lutein, coumarins and xanthophylls.