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Sprouted Mung Bean, Carrots & Kale Salad with Chili Lime Sesame dressing



Chili Lime Sesame Dressing

  • 1 Tablespoon extra virgin olive oil
  • 1 tbsp. Maple syrup, more for sweeter
  • 2 tsp. sesame oil
  • 2 tsp. lime juice
  • 1 tsp. chili flakes
  • a generous dash of cayenne pepper or red chili powder
  • 1 garlic clove minced
  • 1 tsp. minced ginger
  • salt + pepper
  • a generous dash of lime zest

For the Salad

  • Kale, de-stemmed, chopped
  • 1 1/2 c mung bean sprouts
  • Sliced Carrots
  • Chili Lime Sesame dressing to taste
  • Sesame seeds for garnish


  1. To Sprout Mung Beans at home: Wash and soak the dry Mung Beans for 4-6 hours. Drain, rinse and keep the bowl covered by damp towel. Rinse every 6-8 hours until preferred sprout length. The pictured sprouts are 2 day old.

For the Dressing

  1. Mix everything under dressing.
  2. Taste and adjust salt, sweet and spice.
  3. Let sit for 15 minutes if possible or so for the flavors to all gel together.

For the Salad

  1. Cook the Mung bean sprouts.
  2. In a large pan, add a teaspoon of oil and heat on medium. Add the sprouts when the oil is hot, and mix well.
  3. Season with a little salt and pepper, cover and cook on medium heat for 3-4 minutes. Or you can serve the sprouts raw.
  4. Massage the Kale in a little olive oil for a few minutes. Or blanch for 2 minutes in hot water. I usually blanch mine. Or use other greens of choice.
  5. Sear the sliced carrots in a large pan, add 2 teaspoons of oil and heat on high. Add sliced carrots when hot. Cook until some edges are browned. I also cooked up some of the carrot greens with the carrots to serve in the salad.
  6. In a bowl, add Kale, Sprouts, seared carrots (and optional carrot greens). Add the dressing and toss well. Top with sesame seeds or crushed peanuts.