Sprouted Thai Salad

I decided to really get to the basic of nutrition when I started sprouting. I am still a novice, I made two salads so far both were pretty good (and one is this Thai Salad). For me getting used to the fresh taste of sprouts was exciting. As I started my seeds, tending to them daily and finally watching the sprouts erupt, I felt so excited to experience what I had created.

I used a mixture of seeds with split peas, mung beans and sunflowers. I also did garbanzo beans, these take longer than the other seeds, I became impatient waiting for them, I found to be quite delicious. I would recommend starting bigger seeds sooner if you want them all together

Rinse the seeds several times, then cover with water and let soak overnight.

Drain water, rinse a couple of times with fresh water. Drain all water and let sit in window seal until evening,  repeat the process.

Continue to rinse twice daily every day until the sprouts have fully developed. They will begin to look like a science project or an alien invasion. Be patient they are doing what they are supposed to do. Day of harvest, rinse in fresh water several times to remove and remaining debris. Place on paper town to drain.

First decide what flavor you want. I chose Thai peanut salad. WHY?? no reason it is just what my taste buds wanted.

Chop spinach to small pieces, add carrots and onions, then sprouts

Toss in bowl to combine all

really love this Thai Peanut Butter Dressing.

  • Approximately 2 cups of fresh sprouts
  • Fist full of fresh baby spinach or more according to number of people your feeding
  • 2 large carrots shredded
  • ¼ purple onion sliced very thin
  • Thai peanut dressing
  • ½ cup chopped peanuts
  1. Chop spinach to small pieces, add carrots and onions, then sprouts.
  2. Place a hand full in a salad plate
  3. Sprinkle wit 1-2 teaspoons of chopped peanuts
  4. Drizzle with dressing

One thought on “Sprouted Thai Salad

  1. Pingback: Thai Peanut Dressing | My Sister-In-Law's Kitchen

Comments are closed.