Spread the Sprouts Around

Salads are a go, as you know, but not just the leafy-green type. Try them on crunchy vegetable salads, steamed vegetable salads as well as bean and grain salads. I like them as a garnish to egg, potato, chicken and shrimp salad, too. To spice up your sprouts, try this idea for Firecracker Chicken Salad with Pineapple and Mango.Try them rolled up in sushi.Mung beans are super popular with Asian salads and noodle dishes. Here’s a great recipe for Asian Tofu and Sprout Salad and here’s a favorite for a Quick Noodle Salad with Tofu and Vegetables.Juice them with other veggies or fresh fruits.Add them to coleslaw – they are delicious that way!If you love Thai food, then you will love the sprouts that garnish our Pad Thai Tofu.Throw them into stir-fries.Make a summery soup and stir them in.Mix them into cottage cheese, cream cheese or goat cheese and spread on sandwiches or crackers.Mix and match your sprouts depending on your recipe. Here’s a blend of sunflower and mung bean sprouts in a delicious Beet Salad with Arugula.Carrots join sunflower sprouts in this refreshing Carrot and Sunflower Sprout Salad with Basil and Green Peppercorn Oil.Eat them fresh, as is, with a bit of your favorite salad dressing.Serve them over rice pilaf and other hot cooked grain (or bean) dishes.Toss them with a lovely dressing and use them as a bed for skewered meats, tempeh, tofu or fish and vegetables -kabobs on a bed of sprouts!

Sprouts should be kept cold at no higher than 40

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