This is the perfect salad for early spring when you can use the first fresh greens from your garden or tender dandelion greens that are just starting to grow.
3-4 C (700-950 ml) fresh bean sprouts
¼ C chopped green onion
1 Tbsp sesame seeds
2 Tbsp sesame oil
2 Tbsp soy sauce
1 tsp sugar
1 garlic clove, minced
¼ tsp salt
Whisk together oil, soy sauce, sugar, salt and garlic. Pour over and mix with the sprouts and onions.
Brown sesame seeds in skillet over medium heat, stirring constantly to prevent burning. Sprinkle sesame seeds on top of the salad and serve. Serves 6-8.
- For color and texture, use a variety of sprouted beans: mung, green and brown lentils, adzuki, etc.
- Optional: Blanch sprouts in boiling water for 1-2 minutes. This is not necessary but will make the beans sweeter and more tender. Drain and rinse with cold water, drain again.