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Crunchy Beansprout Salad

A crunchy and versatile salad that pairs with Asian inspired flavours; adjust vegetable ingredients according to what’s in season. 


Mung Bean Sprouts are gentle on the digestive system a good source of plant-based protein, vitamins & minerals.

  • Serves4-6
  • Cooks in 0
  • Prep time 15-20mins
  • 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.

  • 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.

  • Vitamin C

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

  • 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.

  • Weight Loss

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


adds to shopping list

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


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 vegetables.


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


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


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


Serving Ideas
Miso Roasted Fish & Broccoli with Greens
Broccoli Rice Noodles 
Miso Chill Roasted Tofu Broccoli and Cashews


Oil-free Asian style dressing
Peanut Ginger Dressing
Gochujang Miso Tahini Sauce
Simple Peanut Satay Sauce

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

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, they are nutrient-dense and gentle on the digestive system.


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


SEASONAL VEGETABLE SWAPS – carrots, salad turnips, radishes, cucumber, kohlrabi, cabbage, radicchio, fennel, snap peas, beans, snow peas, peppers.

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