Sprouted Mung Bean Salad
- 10 cups sprouted organic mung beans
- 1 bunch organically grown cilantro, leaves only
- 1/2 cup organic lemon juice
- 1/2 cup organic olive oil
- 1 tablespoon muchi curry
- Pinch organic cayenne pepper
- 2 1/2 tablespoons organic raw soy sauce
- 1 tablespoon minced organic garlic
- 1 tablespoon organic stone-ground mustard
Toss all of the ingredients together in a large serving bowl. Serve immediately.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Sophia Wakefield, Harvest Bakery and Cafe, Jackson Hole, WY
Recipe courtesy of Anne Burrell