Spring Sprout Salad with Ginger Garlic Dressing
Crispy, juicy, sweet and spicy sprouts mixed with veggies, herbs and spices.
Servings: 8
Author: Amanda Nicole Smith
- 3/4 cups mung beans; dried
- 1 cup shredded carrot
- 1 red bell pepper
- 1/4 cup fresh cilantro
Ginger Garlic Dressing
- 1/2 cup grape seed oil; or sesame oil
- 1/4 cup water
- 1/4 cup onion; or shallot
- 2 cloves garlic
- 1/2 tbsp ginger
- 2 tbsp apple cider vinegar
- 4 deglet dates; or 2 medjool dates; or 2 tbsp coconut sugar
- 1/2 tsp mustard seed
- 1/2 tsp turmeric
Sprout mung beans
Shred carrot
Dice red bell pepper
De-pit dates
Add all of the dressing ingredients to a blender.
Blend until smooth and creamy
Mix everything together well.
Store in a glass container in the refrigerator for up to 1 week.