Spicy Sprouted Mung Bean Slaw

This salad occurred to me on Shabbat. I made it twice, so of course there are two (or three) versions: One with finely shredded carrots, one with toasted sunflower seeds, and one without. None of the ingredients need to adhere to the given quantities. Experiment to perfection.

The salad is pretty simple, really. Sprouted mung beans and some other things which are absolutely optional, but recommended:
  • 1 Cup (or so) sprouted mung beans
  • 1 Cup (or so) finely shredded carrots (optional)
  • 1/3 Cup (or so) toasted sunflower seeds (optional)
The dressing is a 1:1:1 ratio of vinegar, oil and sugar with a little spicy thrown in the mix. Fine tuning to taste is probably required, but if you aren’t up for that this ratio works well:
  • Cayenne (or some other kind of spicy) pepper
  • 1 Tbsp (or so) vinegar
  • 1 Tbsp (or so) olive oil
  • 1 Tbsp (or so) sugar
Mix and serve! The only drawback is that you probably didn’t sprout enough mung beans.
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