2 cup Oriental Sprouts (mung beans, soy beans, etc)
½ cup Nama Shoyu
1 clove Garlic
½ Ginger root (1/2 ")
1 tablespoon Sesami Oil
1 teaspoon Cayenne pepper
½ cup Chopped Onions
¼ cup Chopped Cilantro
Mince garlic & ginger and add all the ingredients (leave out the sprouts for now) into the marinade; pour over washed and drained sprouts. Let seat for a couple of hours (or, even better, for a day or two—in the fridge). Enjoy.
Smarinalee's ThoughtsBy smarinalee
I absolutely love my Korean cuisine and now I am trying to make it more raw. Here’s a version of the traditionally boiled sprouts salad.
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