Beansprout & Vegetable Slaw

A crunchy vegetable slaw that pairs well with Asian-inspired flavours; adjust vegetable ingredients according to what’s in season. Mung Bean Sprouts are gentle on the digestive system and a good source of plant-based protein, vitamins & minerals.

  • Serves 4-6
  • Cooks in 0
  • Prep time 15 min
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Low Carb

    Low-Carb recipes have a low carbohydrate count.  No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.

  • Essential Vitamins Minerals

Ingredients

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  • 3 cups bean sprouts*
  • 2 peppers - cut match sticks*
  • 2 carrots - cut match sticks*
  • 1 kohlrabi | radish - fine sliced
  • ¼ cabbage - finely slice
  • 1 cup cilantro - chop - if you love it!
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Method

 

Beansprout & Vegetable Slaw

 

RINSE and soak bean sprouts in cold or even iced water to crisp them while you cut the rest of the vegetables.

 

WASH all the vegetables and cut them into matchsticks = julienne; see ingredient boards for knife skills.

 

DRAIN the bean sprouts and give them a good shake. To dry them, you can do this in a towel or spin them in a salad spinner.

 

MIX all salad ingredients in a bowl. Garnish with Cilantro or any other herb you are using.

 

SERVE with dressing, mix with noodles or serve as a side salad.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

*BEAN SPROUTS ARE MUNG BEANS sprouted, they are nutrient-dense and gentle on the digestive system.

 

SEASONAL VEGETABLE SWAPS – carrots, salad turnips, radishes, cucumber, kohlrabi, cabbage, radicchio, fennel, snap peas, beans, snow peas, purple daikon, watermelon, red radish, daikon.

 

Low FODMAP + IBS maximum per serving ⅔ cup bean sprouts, 4 pods snap or snow peas, 1 cup bok choy,

 

ANTI-INFLAMMATORY DIET – swap red pepper or capsicum for another vegetable, as they are a member of the nightshade family, which can be inflammatory for some people.

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