Asian apple and sprout salad


  • 1 carrot, cut into thin matchsticks
  • 1 stalk celery, cut into thin matchsticks
  • 1 red apple, cored, quartered and thinly sliced
  • 1 cup (90 g) bean sprouts, trimmed
  • ¾ cup (45 g) alfalfa sprouts
  • ½ cup (60 g) sunflower seeds
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped fresh coriander (cilantro) leaves
  • 2 tablespoons sunflower oil
  • ½ teaspoon sesame oil
  • ½ teaspoon salt–reduced soy sauce
  • 1 teaspoon grated fresh ginger


  1. Combine the carrot, celery, apple, bean sprouts, alfalfa sprouts and sunflower seeds in a large bowl and toss well to combine.
  2. To make the lime and ginger dressing, whisk together all of the ingredients in a small bowl and season with freshly ground black pepper.
  3. Just before serving, pour the dressing over the salad, toss well to coat evenly and serve.

Serves 4
Preparation: 15 minutes
Cooking: Nil


Source: Low Fat No Fat Asian Cooking
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