19/09/2020
Radish & Sprout Salad (Serves 2)
Ingredients
4 radishes, sliced thin
2 small carrots, peeled and thinly sliced
1 cup shelled edamame beans
3 cups sprouts, washed and dried (radish, alfalfa, sunflower, or any other varieties)
1 tblsp fresh cilantro leaves
1 tblsp fresh parsley leaves (optional)
Dressing
1 1/2 tsp cumin seeds, toasted and ground
1 small clove garlic, pressed
1 tblsp apple cider vinegar
2 tblsps extra virgin olive oil
Salt and freshly ground pepper
Method
Place the vegetables, edamame, sprouts, and herbs in a large bowl.
For the dressing: Toast the cumin seed in a hot skillet for 1-2 minutes, until fragrant then grind using a mortar and pestle or spice grinder under finely ground. Place in a small bowl, adding the garlic, vinegar and oil. Whisk, adding salt and pepper to taste.
Toss the salad with the dressing and serve.
NOTES: Use any combination of sprouts and herbs you wish. This salad travels well, the sprouts stay crisp - nice for a work day lunch
