Asian Sprout Salad

Asian Sprout SaladServes 4

4oz Mix Munching Sprouts (adzuki, Lentil, Pea… barely sprouted)
4oz Mung Bean Sprouts, tails removed
4oz Pea Shoots, Chopped coarsely
4oz small Edible Pea Pods, raw or lightly blanched
1/2 (half) bunch Chives cut into 2 cm* lengths
1 stick Celery, cut into batons 0.5 cm* thick and 4 cm* long
1/2 (half) Cucumber, cut into batons 0.5 cm* thick and
4 cm long
Picked leaves from ½ (half) bunch Coriander
1 tablespoon shredded fresh Mint
1 tablespoon toasted Sesame Seeds to finish
* 2 1/2 cm is approximately 1 inch

Toss all ingredients together with the dressing and top with the Sesame Seeds.

Dressing

2 tablespoon light Soy Sauce
1 teaspoon Sesame Oil
1 tablespoon Brown Sugar
2 tablespoons Peanut Oil
1 teaspoon finely sliced green Chilli
1 teaspoon fresh Lime juice (optional)

Mix together all the ingredients and drizzle over the Asian Sprout Salad.

ISGA is grateful to Peter Duncan of Parilla Fresh, Australia, for this delicious recipe and beautiful photograph.