Sprout Salad

 

Here's a recipe for all you sprouters out there...and for all you non-sprouters too. (I used store-bought sprouts...I know...it's a lot cheaper to sprout your own, but I usually can't get organized enough for that to happen.) 

It's a simple salad, but very tasty, crunchy, and nutritious. Here are the ingredients:

~ 1 lb sprouts of your choice: I used mung bean, broccoli, pea, and lentil sprouts

1 cup unsalted, lightly roasted peanuts

1 good-sized handful of fresh cilantro, chopped (~1/2 cup chopped, or more to taste)

1 large carrot, julienne sliced or shredded 

1/4 cup tamari

1 teaspoon fresh, very finely grated ginger (or more to taste)

1/2 teaspoon toasted sesame oil (toasted sesame oil is stronger and more intense than light-colored, plain sesame oils...a little goes a long way)

2 tablespoons fresh lime juice/or garnish with lime wedges and squeeze over each serving to taste

Toss the sprouts, peanuts, carrot, and cilantro together and dress with the tamari/ginger/sesame/lime mixture.

This makes a perfect lunch to take to work; it really satisfies and fills you up without being heavy. If you want to make a large batch without it losing its crunch over a few days, mix the sprouts, carrots, and cilantro and keep the dressing and peanuts separate, dressing and "peanutting" as you go.

The next time I make this, I'll add some watermelon radish, which is making regular appearances at my local co-op these days.