Sprouted Mung Bean Salad with Thai Dressing
Fresh mung beans with vegetables and nuts in a spicy Thai dressing
- 1 cup sprouted mung beans
- 2 tbsp red or sweet onion, chopped
- 1 small Roma tomato, chopped
- 1/2 avocado, cubed
- 1 medium carrot, grated
- 1/3 large cucumber, partially peeled, seeded and diced
- 1/4 cup peanuts, toasted
- 1 tsp cilantro, chopped
Dressing
- 1 tsp soy sauce
- 1 tsp rice vinegar
- t tsp sugar or 1/2 tsp stevia or monk fruit sweetener
- 1/2 tsp chili paste
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1/2 small clove of garlic, minced
Rinse the sprouted mung beans thoroughly with cold water and set aside.
In a medium-sized bowl, combine the mung bean sprouts, onion, cucumber, tomatoes, carrots and toasted peanuts.
Add the rest of the ingredients and mix well. Refrigerate for a 1/2 hour before serving, stirring occasionally to coat with dressing.