Asian-Style Apple and Sprout Salad
In this crunchy raw salad, apple, carrot, celery and sprouts are tossed with sunflower seeds and dressed with a fresh lime, ginger and coriander dressing.
| Servings | Prep Time |
| 4servings | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
Ingredients
- 1 carrot cut into thin matchsticks
- 1 stalk celery cut into thin matchsticks
- 1 red apple cored, quartered and thinly sliced
- 1 cup bean sprouts trimmed
- 3/4 cup alfalfa sprouts
- 1/2 cup sunflower seeds
- Lime and Ginger Dressing
- 2 tbsp sunflower oil
- 1/2 tsp sesame oil
- 1 tbsp lime juice
- 1/2 tsp salt-reduced soy sauce
- 1 tbsp fresh coriander (cilantro) leaves chopped
- 1 tsp fresh ginger grated
- Freshly ground black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Combine the carrot, celery, apple, bean sprouts, alfalfa sprouts and sunflower seeds in a large bowl, and toss well to combine.
Lime and Ginger Dressing
- Whisk the oils, lime juice, soy sauce, coriander and ginger in a small bowl. Season with freshly ground black pepper.
- Just before serving, pour the dressing over the salad and toss well so that the ingredients are evenly coated.
Recipe Notes
For a more substantial salad or to serve as a light main dish, replace bean sprouts with sprouted green or brown lentils. You can also add 1/2 cup diced firm tofu that has been pan-fried in a little sunflower or vegetables oil.
Per serving: 201 calories, 5 g protein, 18 g fat (2 g saturated fat), 7 g carbohydrate (6 g sugars), 4 g fibre, 44 mg sodium
