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Category: Soups and salads
Serving: 2-3
Preparation: 20 minutes

Spring the season of plenty. Beautiful produce on the shelves, A simple and nutritious salad that can be made in minutes. Crunchy, spicy, sweet textures and flavors and a splash of colors is a delight. Celebrate Spring on a plate!


sprouted mung bean- 200g
carrot- 100g
cucumber- 100g
radish- 50g
scallions- 2 each

Sriracha Dressing

Sriracha Panich Sauce- 80ml
palm sugar- 20g
lime juice- 1 tsp
toasted seasame oil- 1 tsp
sea salt- to taste


1. Wash and drain the sprouted mung bean, peel and cut the carrots and cucumber into desired shapes.
2. Quarter the radish and julienne the scallions, place them in ice cold water to crisp.

Sriracha Dressing

3. Place all the ingredients in a bowl and mix well.

In a bowl place all the ingredients except the scallions, pour the dressing and mix well. Place the salad on a plate and garnish with curled scallions and serve.

Serving Ideas

Serve along with iced tea or a glass of Yarra Valley Sauvignon Blanc.

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