Sprouts are the best way to consume legumes in a healthy manner, a fistful of sprouts in salads increases nutritional values of salad, with each bite tons of Vitamins and Proteins entering our body. The whole process of Sprouting turns legumes and grains into living plants with more vitamins, such as Vitamin C, B and carotene. It also helps the absorption of minerals. All across the globe variety kind of pulses, cereals, seeds and grains are being sprouted and used in different cuisines either in salads or cooking. How sprout should be consumed is a debatable issue some say it should be consumed raw while others challenge the idea by saying sprouting encourages bacteria to grow so it’s best if sprouts are cooked to kill the bacteria. I consume sprouts both the ways sometimes in Savory Salads like my favorite Apple Sprout Salad or sometimes cooked with Pad Thai Noodles.
⅓ Cup Green Sprouts (Recipe Given Above)
1 Washington Fuji Apple, peeled and sliced
1 Carrot, peeled
2 – 3 Sprigs of Spring Onion Greens
3 – 4 Lettuce Leaves
2 Tbsp. Black Raisins
For Salad Dressing:
¼ Cup White Wine Vinegar
2 Tbsp Garlic Olive Oil
1 Tsp. Dijon Mustard
Salt and Pepper, as per taste
1 Tsp Honey
A fistful of flat parsley
Peel ribbons of carrot with peeler and tear the lettuce leaves into bite size pieces.
Cut spring onion greens into finger size strips.
In a bowl mix in apples, carrots ribbons, lettuce, spring onion, sprouts and raisins.
For making dressing for the salad, in small bowl, whisk together, vinegar, honey, Dijon, salt and pepper. Slowly whisk in olive oil. Adjust seasoning as per taste.
Quarter apples. Remove core and thinly slice. Set aside in large bowl.
Peel carrots and cut into matchstick pieces. Add to apples.
Slice radishes and cut into thin strips. Add to apples. Gently toss with raisins, parsley and mint.
In small bowl, whisk together, vinegar, honey, Dijon, salt and pepper. Slowly whisk in oil.
Just before serving, toss salad with dressing and sprinkle with roughly chopped flat parsley.