Crunchy Beansprout Salad

A crunchy, interesting and versatile salad that works well with Asian inspired flavours; adjust ingredients according to what you have and what’s in season.  Mung Bean Sprouts are gentle on the digestive system and a source of protein, vitamins & minerals.

Create a meal serving with Miso Chill Roasted Tofu Broccoli and Cashews.

  • Prep 15-20mins
  • Cook Time 0
  • Difficulty Low
  • Serving4-6
  • 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.

  • Low fat

    Low Fat recipes have healthy whole food ingredients that are low in fat and calories to help with weight management and heart disease.

  • Vitamin C

    Vitamin C rich foods help support a healthy immune system.  Vitamin C is necessary for cellular tissue growth, development and repair.   

  • Weight Loss

    Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.

Ingredients

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  • 3 cups bean sprouts*
  • 1 bok choy - cut into ¼ + finely slice
  • 1 cup radish - cut match sticks*
  • 1 cup bell pepper - cut match sticks
  • 1 cup snap pea / snow pea - fine sliced
  • ½-1 cup cilantro - chop - if you love it!
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Method

Crunchy Bean Sprout Salad

 

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

 

WASH all the vegetables, herbs; peel and cut into matchsticks = julienne or slice accordingly.

 

DRAIN bean sprouts give them a good shake; you can do this in a towel or spin them in a salad spinner to really dry them.

 

MIX in a bowl all bean sprouts and all cut and sliced veg. Garnish with Cilantro or any other herb your using.

 

SERVE with our oil-free Asian style dressing or Peanut Ginger Dressing. 

Tips + Suggestions

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

 

ANTI-INFLAMMATORY DIET substitute red pepper | capsicum for another vegetable as it is a part of the nightshade family which can be inflammatory for some people.

 

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

 

*RADISH choose from purple daikon, watermelon, red radish, daikon,

 

ADD and Substitute cut matchstick/julienne carrots, cucumber, kohlrabi, summer squash. 
Finely sliced cabbages, radicchio, endive, scallions, rocket, pea shoot, parsley, basil, shiso, sorrel