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Quick pickled carrot and mixed sprouts salad

June 28, 2013

This salad is simple and incredibly fast to make, looks beautiful, tastes great and is packed with healthy ingredients. The vinegar gives the carrots a light pickled flavour, while retaining their colour and crunch. This salad is crammed with beta-carotene, vitamins A, B, C and E, calcium, iron, potassium - a cornucopia of healthiness in a salad with four ingredients that takes almost no effort whatsoever.

 

I used the Fitness Mix Seeds I've been sprouting as part of the 10 Day bioSnacky Sprouter Challenge (on the left in the picture above). Any sprouts would work fine in the salad, but ones with a little extra crunch, flavour and texture really make the salad sing. This sprout mix is a combination of mung beans, wheat and white radish seeds. The mung beans (white bean sprouts) stay crunchy, the wheat shoots have an extra bit of chew and the purple-rooted radish sprouts give pops of spicy heat to the salad.

 

 

Quick Pickled Carrot and Mixed Sprout Salad

Ingredients:

4-6 carrots, peeled

Fresh mixed sprouts

2 tablespoons Sherry or Cider vinegar

Sea salt

Using a vegetable peeler or slicer, peel the carrots into long, thin strips.

Add the vinegar and toss the carrots in a shallow bowl. Let them sit for 15 minutes.

Pile the carrots high on a plate and top with the mixed sprouts. Pour the left-over carrot-soaking vinegar over the salad. Sprinkle with sea salt.

Devour.

 

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