Meatless Monday: Spicy Szechuan Sprout Salad

Sprouts star in this spicy salad. Roasted peanuts are delicious in place of or in addition to the tofu.

2 ounces mung bean sprouts

2 ounces broccoli or sunflower sprouts

4 ounces shiitake mushrooms, sliced and sautéed (stems removed)

2 green onions, thinly sliced

1/4 cup carrots, shredded or julienned

1 cup green cabbage, shredded

1 6-ounce package baked tofu, cubed

1 clove garlic, minced

2 tablespoons sesame oil

2 tablespoons tamari

2 tablespoons rice vinegar

2 tablespoons brown sugar

2 teaspoons chili garlic sauce (like Sriracha)


In a large bowl, gently toss the sprouts, sautéed mushrooms, green onions, carrots, cabbage and tofu together. In a small bowl, mix the garlic, sesame oil, tamari, vinegar, sugar and chili sauce. Pour the sauce over the vegetable mix and gently toss to combine. Serve immediately.

GF V veg DF

Yield: 6 servings