The dressing for this vibrant salad, with tones of ginger, complements the flavours of the sprouts, apple and vegetables.
1 celery stalk
1 red-skinned dessert apple
1 cup mung bean sprouts
3/4 cup alfalfa sprouts
1/2 cup sunflower kernels
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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Directions Preparation:15min › Ready in:15min
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.
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.
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.