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Recipe by:Raw Food Magazine
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Korean Bean Sprout Salad
Prep:10minTotal:10minServes:1
Ingredients
- 2cupssprouted mung beans
- 1/4cupcarrot(shredded)
- 1/2cucumber(shredded)
- 1tspapple cider vinegar OR coconut vinegar
- 1tspBraggs or Nama Shoyu or Tamari
- 1tspsesame oil(or extra virgin olive oil)
- 1scallionchopped
- 1garlic cloveminced
- 1tspsriracha(optional)
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- Add all ingredients into a bowl and mix well.
- OPTIONAL: Make in the morning and let soak during the day to get a better tasting salad.
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Ingredients
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Directions
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