Sprout Salad
Courtesy of EnLITEned Kosher Cooking 6 Servings • 10 Min. Prep Time • If prepared a few hours in advance, the flavors will mingle nicely.| Ingredients |
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| 1 container mung bean sprouts or sprouts of choice |
| 1 med. red pepper, seeded and sliced |
| 1 med. yellow pepper, seeded and sliced |
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| Dressing: |
| 1 Tbsp. olive oil |
| 1/4 tsp. light soy sauce |
| 1 squirt lemon juice |
| 1 Tbsp. water |
| sugar substitute equal to 2 tsp. sugar |
| 2 cloves garlic, peeled and minced |
| 3 Tbsp. chili sauce (optional) |
| salt and pepper to taste |
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| Garnish: |
| 2 Tbsp. sunflower seeds (optional) |
| 2-3 Tbsp. separated radish sprouts (strong taste) |
Directions:
1. Wash and dry sprouts. Place in a bowl with the diced pepper.
2. Whisk the dressing ingredients together and pour over the sprouts. Garnish with sunflower seeds.
Serving size 1 c.
Exchanges: Vegetable 1 Fat 1
Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com , for more information on diabetes contact www.jewishdiabetes.org
Nutrition:
Calories: 70; Total Fat: 4g; Saturated Fat: 1g; Total Carbs: 4g; Fiber: 1g; Protein: 3g; Sodium: 190mg;