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🥗 Soybean Sprout & Vegetable Salad
Ingredients:
• Soybean sprouts — briefly blanch in boiling water (~30 seconds) for safety and then cool
• 1 small head of red cabbage, finely chopped
• 5–6 mini sweet peppers, sliced
• 1 cucumber, sliced
• 1 carrot, sliced
• 2–3 green onions (scallions), finely chopped
• Olives, to taste
Dressing:
• Juice of 1 lemon
• A drizzle of olive oil
• 1 tsp tomato paste (organic, if available)
• 1 tsp peanut butter
• Optional: honey, to taste
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Instructions:
1. Blanch the sprouts: Dump the soybean sprouts into boiling water for about 30 seconds, then drain and cool—this helps eliminate any bacteria.
2. Combine the cooled sprouts, cabbage, peppers, cucumber, carrot, green onions, and olives in a large bowl.
3. Make the dressing: Whisk together lemon juice, olive oil, tomato paste, peanut butter, and honey (if using) until smooth and well combined.
4. Pour the dressing over the salad and toss gently to coat everything evenly.
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