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Crunchy Sprout Salad

[“Spring Recipes From The PPNF Kitchen”]
Ingredients
- 1 – 3 bunches organic baby bok choy
- 1 organic carrot
- 1 oz. sprouts (daikon, clover, alfalfa, broccoli, etc.)
- 1 pkg. sprouted mixed beans
- 3 organic green onions
- 1 – 2 Tbs. extra-virgin olive oil
- 2 – 3 Tbs. brown rice vinegar
- 2 Tbs. mirin
Directions
- Separate bok choy greens from stems.
- Slice stems finely, sliver greens and green onions, shred carrot and put all into bowl.
- Add sprouts and sprouted beans.
- Toss to mix.
- Add olive oil, vinegar and mirin to taste.
- Toss gently.
- Salad may be prepared in advance to marinate.
About the Author
Miriam Ballonoff Bach has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.
Check out other Miriam Ballonoff Bach recipes:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2010 | Volume 34, Number 1
Copyright © 2010 Price-Pottenger Nutrition Foundation, Inc.®
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