Mung Bean Sprouts Salad with Parsley Root and Carrot

Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.

100 g Mung bean sprouts
100 g Parsley root, finely grated
50 g Carrot, finely grated
8 Belgian endive leaves
1 tbsp Pomegranate seeds
Raspberry vinegar
Olive oil
Salt and pepper

Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.