Sprouts Cucumber Salad

Did you know that sprouts are considered life-generating foods and contain one of the highest concentration of antioxidants in comparison to other types of foods? I read from **Herbs Are Special that “Sprouts have a generous supply of vitamins . In fact the vitamin content of some seeds can increase from 100% to 2000% in several days of sprouting. Even soaking seeds, overnight, produces massive amounts of vitamin B complex and also of vitamin C.” Amazing isn’t it?

I cannot remember a time in my life when I didn’t love bean sprouts. Taugeh or nga choy (green/mung bean sprouts) as we know it is always a welcomed side dish together with chicken rice. I enjoy stirfried soy bean sprouts as much as pea sprouts.  But a few years ago, I discovered alfalfa and a variety of sprouts sold in the refrigerated section of supermarkets. Boy was I excited.

A couple of days ago, I bought myself a little box of mixed sprouts and have been munching on them in salads and sandwiches. It contained alfalfa, green/mung beans, red/adzuki beans, brocolli, radish… I think that’s it.  You’d think it’s little but when you pull them apart, it seems to multiply! I’ve had it 4 times so far and I still have about ¼ of the box left. Definitely going to finish it very soon.

So 3 nights ago I made a pasta dish and needed something light to go with it. Thus the Sprout Cucumber Salad came into being. Just note that salads are all to taste. I used what I had in my fridge and you should to. Want more dressing? Make more. Have zucchini or tomatoes? Use some. Want to substitute the cheese for shredded goat’s cheese? Go ahead. Want more crunch? Add some toasted pine nuts or sliced almonds. Salad dressing, for me, is always a mixture of oil, acid and seasoning. Any imaginable combination would be tasty in my books. Do whatever you please to fit your tastebuds and budget. 🙂 Here’s how I made mine.

(Seems like I’m apologizing about my blurry badly lit pictures in every post. I’m really sorry. The pics are all blur here! Gah!)

I started by using a mandolin to  thinly slice my cucumber onto my serving dish. No need to get a separate plate.

See how nice and uniform they are? Took me 30 seconds to get this done. Terrifying seconds though, if I might add, because the blades are VERY sharp. I’m a little accident prone.

To make the dressing, I used the oil from my little carton of marinated feta in sundried tomato & herb oil. You can use whatever oil you prefer. Olive is good. Coconut would be interesting. Anchovy oil would be lovely. I added in some Worcestershire sauce (had to look up the spelling… blush).

Some cider vinegar.

A touch of honey to balance out the acid as I found my dressing to be too sour.

Whisk, whisk.

Now, to the assembly. I pulled apart some sprouts and laid a bunch on the cucumbers.

Crumble some feta over top. I used a little less than half of the little carton. Note that I didn’t add any salt to my dressing as the feta is plenty salty. Then pour the dressing over and finely grind some black pepper on the salad.

Ta-da! Easy no?

Nah, I’m not going give you a recipe because it’s so ridiculously simple. And there are no hard and fast rules on making salads. Just do what tastes good to you.

The pasta up there? Yeah, that’s coming to you shortly. 🙂  Have a great weekend!

Toodles!

xoxoxo, Jayne

 

 

 

 

“And God said, Let the earth bring forth grass, the herb yielding seed, and the fruit tree yielding fruit after his kind, whose seed is in itself, upon the earth: and it was so.” (Genesis 1:11)


**Disclaimer: While I do refer to various sources for info, I by no means endorse everything stated on those sites. 

Trackbacks

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  3. […] think I’ve waxed lyrical about my love for all manner of sprouts before. My passion for the chunkier kind of sprouts have also been documented. So I’m here […]

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