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Summer is officially here and it’s brought along warm breezes, lighter layers, and fruity cravings. We’re so over heavy winter meals and ready for detox with bright salads, packed with plenty of vitamins and minerals. Loaded with crunchy purple cabbage, bean sprouts, nuts and seeds — this lemon-y salad will keep you cool and energized during long summer days.
1 medium sized purple cabbage, shredded
2 cups sunflower sprouts
3/4 cup bean spouts (mung + lentil)
3 stalks of scallions, thinly sliced, on a diagonal
1/2 cup of mixed nuts + seeds, raw (sunflower, pumpkin and chia)
3 tablespoons olive oil
juice from 1 large lemon
himalayan salt + freshly ground black pepper (to taste)
Simply toss all of the ingredients in a large bowl and enjoy!