Asian Rice and Mung Bean Sprout Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 c mung beans1 c. brown rice1 c. Rice noodles1 carrot, shredded2 celery stalks, thinly sliced2 c. snow peas, thinly sliced1 bunch scallions, thinly sliced2 c. Lettuce (or spinach or parsley or kale), thinly sliced or shredded3 T. Grapeseed oil1/4 c. Apple cider vinegar1 t. Honey2 T. Bragg's liquid amino (or soy sauce)3 galic cloves, minced2 t. Salt
1. Sprout mung beans 4-5 days.
2. Soak rice 8-12 hours.
3. Drain and rinse rice. Add to a pot with 1 1/2 c water. Bring to a boil and then simmer, cornered, 45 minutes.
4. Soak rice noodles in hot water 5-10 minutes.
5. Whisk oil, vinegar, honey, liquid amino, garlic and salt together in a large bowl.
6. Add shredded and thinly slice vegetables and sprouted beans to the large bowl and stir to combine well.
7. Drain rice noodles and cut into small pieces. I just run kitchen sheers through them while they are sitting in the little hand-held strainer. Add these to the big bowl and stir to combine well.
8. Add cooled rice to the big bowl and stir to combine well.
9. Can serve right away or refrigerate for 2-3 days.
Serving Size: 4 large dinner-sized servings
2. Soak rice 8-12 hours.
3. Drain and rinse rice. Add to a pot with 1 1/2 c water. Bring to a boil and then simmer, cornered, 45 minutes.
4. Soak rice noodles in hot water 5-10 minutes.
5. Whisk oil, vinegar, honey, liquid amino, garlic and salt together in a large bowl.
6. Add shredded and thinly slice vegetables and sprouted beans to the large bowl and stir to combine well.
7. Drain rice noodles and cut into small pieces. I just run kitchen sheers through them while they are sitting in the little hand-held strainer. Add these to the big bowl and stir to combine well.
8. Add cooled rice to the big bowl and stir to combine well.
9. Can serve right away or refrigerate for 2-3 days.
Serving Size: 4 large dinner-sized servings
Nutritional Info Amount Per Serving
- Calories: 255.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 205.6 mg
- Total Carbs: 47.6 g
- Dietary Fiber: 6.8 g
- Protein: 6.8 g
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