Best Health Magazine Canada

Asian-Style Apple and Sprout Salad

CourseDinner, Lunch
CuisineSalads

Servings	Prep Time
4servings	15minutes

Servings	Prep Time
4servings	15minutes

Ingredients

1 carrotcut into thin matchsticks
1stalk celerycut into thin matchsticks
1 red applecored, quartered and thinly sliced
1cup bean sproutstrimmed
3/4cup alfalfa sprouts
1/2cup sunflower seeds

Lime and Ginger Dressing

2tbsp sunflower oil
1/2tsp sesame oil
1tbsp lime juice
1/2tsp salt-reduced soy sauce
1tbsp fresh coriander (cilantro) leaveschopped
1tsp fresh gingergrated
Freshly ground black pepper

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