I’ve always loved bean sprouts but never thought to buy them as a snack or add them to a salad until I developed the Pad Thai recipe. Since then, I’ve gone sprouty, and I’m loving the crunch.
We are munching through a few bags of bean sprouts every week. They make a great water-quenching snack, and they’re a nice addition to salads and stir-fries (for stir-fries, add them at the end so they don’t get too soggy). I’ve even made scrambled eggs with sprouts in them – kind of like a Pad Thai version of scrambled eggs.
But this post is not entirely about the sprouts. With orange and citrus fruits coming into season, I’m reveling in the abundance of clementines, navel, satsumas, and Valencia oranges. Just heaven for citrus lovers. Not to mention Meyer lemons. And just in time for flu season.
I’ve been eating lots of greens with oranges and thought you might enjoy a salad of this type. While I use cabbage in this recipe, I vary or substitute it with salad greens and romaine lettuce.
The current dressing I whip up uses Meyer lemons, but you can use any lemon or orange for this dressing. It’s not heavy on the oil since I like a lighter dressing, but feel free to add more oil if you want to lighten the strong flavor of citrus. Also feel free to sub the honey with maple syrup or your sweetener of choice. An Asian-inspired dressing would be tasty as well – you can use the dressing from the Asian Coleslaw recipe.
Tip Sprouts are rich in nutrients and enzymes that aid in digestion. The beans in my salad photo are made from mung beans.You can easily grow your own sprouts from a variety of beans, including lentils and mung beans. I haven’t tried it yet, but it’s pretty simple – just search the web and you’ll find a host of videos and tutorials. Different beans and seeds require different soaking times, as you can see here. And here’s a source for sprouting jar tops if you already have glass jars at home.
Note Make sure the sprouts you buy are fresh – they should be fairly white (not browned) and have a crunch to them.
Citrus Sprout Salad
Salad Ingredients (makes about 4 side salad servings)
- 1 medium Napa cabbage head (or other white cabbage), thinly sliced
- 1/2 small purple cabbage head, thinly sliced
- 1/2 orange, yellow or red pepper, slice into thin strips
- 2-3 green onions (also knows as scallions), diced
- 1 clementine or other orange, skin off and sliced
- 2 tablespoons of lemon or orange juice (or a combo of both – my favorite; fresh squeezed if possible)
- 2 tablespoons of olive oil (or other oil)
- 1 teaspoon of honey (or to taste depending on how sweet you like it)
- salt & pepper to taste (optional)
- 2 tablespoons of toasted sesame oil
- 2 tablespoons of tamari or soy sauce (or a 1/4 teaspoon of salt + water for SCD)
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of maple syrup (or more if you like it sweeter)
- 1 teaspoon of hot pepper oil (optional)
Toppings for this salad
- candied nuts
- grilled chicken (or other grilled meat or vegetables)
- shaved or grated cheese
- pieces of walnuts, almonds or other nuts
- diced string beans or other greens
- Combine all the salad ingredients in a large bowl and gently blend.
- Blend the dressing ingredients well (in a blender or food processor works well)
- Place one salad serving into a bowl and add some dressing to it.