Name: Bean Sprout Salad in Spicy Peanut Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup beansprouts; 1/2 red pepper (thinly sliced); 1 cucumber (peeled & thinly sliced); 1 tablespoon Tamari sauce; 2 teaspoons lime juice; 1 teaspoon ginger, ground; 1/2 teaspoon chilli powder; 1/2 teaspoon garlic powder; 2 tablespoons peanut butter (unsweetened); 1/4 teaspoon salt; 1 tablespoon olive oil

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Gluten Free Diary Free Egg Free Vegan Vegetarian

This simple bean sprout salad is a light and refreshing salad with a delicious spicy peanut dressing. It’s a great quick and colourful low carb vegetarian lunch.

The red pepper and cucumber give colour and flavour that goes so well with the peanut butter dressing. A crunchy salad with a dressing you could eat with a spoon! I garnished this bean sprout salad with chopped spring onions and peanuts for extra colour and crunch.

ARE BEAN SPROUTS KETO?

Not only are bean sprouts versatile they are low in carbs and have just 0.1g net carbs per cup. You can enjoy them raw in a salad or in a delicious stir-fry. Don’t be deterred by the wording of bean because beans are not allowed on a keto, low carb or Paleo diet. Beans are a legume but once they are sprouted they are considered to be a vegetable.

WHAT ARE BEAN SPROUTS?

Most bean sprouts come from mung or soy beans. They are simply sprouts that come from beans with the beans being soaked in water then sprouted. Sprouting mung beans can change the nutritional makeup to reduce calories but increase the antioxidant and amino acids. Bean sprouts are full if fibre, low in carbs and are rich in vitamins and minerals.

HOW TO STORE BEAN SPROUTS

Ensure that your bean sprouts are fresh when you purchase them. You want them crunchy and firm. Store them in the fridge and eat within 2 to 3 days.