Bean Sprout And Cilantro Salad Recipe

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Bean sprout and cilantro salad

Tracilyn Nitti

By
@Squee03

Delicious, light, and refreshing. The perfect salad to serve after a summertime meal.


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Rating:

Serves:

4

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

2 Tbsp
sunflower seeds
2 Tbsp
pumpkin seeds
3 oz
fresh cilantro
3
scallions, sliced thinly
1/4 tsp
ground cilantro
1/4 tsp
ground cumin
1/4 c
extra virgin olive oil
1/4 c
lime juice
1/4 tsp
lemon zest
2
lebanese cucumbers
2
medium plum tomatoes
12 1/2 oz
crunchy combo bean sprouts
2 oz
pea shoots

Directions Step-By-Step

1
Stir the seeds in a small frying pan, over medium heat, until toasted lightly. Allow to cool and set aside.
2
Wash fresh cilantro well and drain. Pat dry, or use a salad spinner. (I prefer the salad spinner.) Reserve 1 c of lightly packed cilantro leaves. Scrape and clean the roots. Blend the remaining cilantro roots with 1/3 of the scallions, spices, oil and juice; process until finely chopped. Season to taste.
3
Halve cucumbers and tomatoes; remove seeds, then cut into 1/2 inch pieces.
4
Place the seeds, cilantro dressing, cucumber, and tomato in a large bowl, with sprouts and remaining onion, spices, oil, and juice; toss gently to combine. Season to taste, and serve immediately.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian
Other Tag: Healthy