10 June, 2014
Sprouted Mung Bean Salad in Tamari Ginger Dressing
London takes on a whole new persona when the summer sun shines. People are friendlier, happier, brighter. Sunny dresses are out in all their girly glory, as are the sandals and sun cream. Summer also means lazy BBQs and refreshing salads – hooray!! Most definitely, my favourite time of the year.
After a super indulgent Wales trip followed by a decadent birthday weekend, my body craved some clean eating. Thankfully, the summer sun is feeding my healthy eating drive and I’ve been whipping up tasty salad storms.
Pre-sprouted green mung beans were my chosen base for the salad along with carrots and spinach. I could have used soy sauce in my dressing but went with the gluten-free, thicker and less salty tamari sauce on this occasion. The sprouted mung beans are here for their known health benefits but honestly, feel free to put whatever you want here.
The fresh tamari ginger dressing is the star here and makes everything taste fabulous. 🙂
Sprouted Mung Bean Salad in Tamari Ginger Dressing
(Serves 2-4)
Ingredients
200g mung bean sprouts
1 carrot, peeled and grated
2 handfuls spinach, chopped
2 spring onions, chopped
Tamari Ginger Dressing
2 tablespoons rice vinegar
2 tablespoons Mirin rice wine
4 tablespoons tamari sauce
2 tablespoons sesame oil/groundnut oil
1 teaspoon mince ginger
1.5 tablespoons honey
Method
1. Chop up spinach & spring onions, grate the carrot and place into a mixing bowl.
2. Prepare salad dressing in a smaller bowl and set aside.
3. Toss all the ingredients together.
4. Refrigerate for 30 minutes before serving chilled.
2 thoughts on : Sprouted Mung Bean Salad in Tamari Ginger Dressing
You probably know this already but I love sprouted mung beans! I’ve never tried them with tamari but what a supeb idea, can’t wait to try it x
Thanks Deena!! Let me know what you think of it! 🙂