Tuesday, January 3, 2012

Mung bean sprout salad

Here is a great asian-inspired salad I threw together yesterday.

2 cups mung bean sprouts
1 carrot, grated
1/2 cucumber, grater
2" long piece of daikon radish, grated
2 scallions, chopped
1" piece of ginger, finely grated, squeeze in juice and mix in pulp
1/2 Tablespoon braggs
spash of umeboshi vinegar (optional)

Then today, I ate the leftovers for lunch! It tasted even better once the flavors marinated the vegetables overnight. I toasted a sprouted corn tortilla, smashed up some warm adzuki beans and then added the salad with lots of red pepper flakes and some Siracha, obvi. When in doubt...tacos!!

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