tangy bean sprout and brown rice salad

I'm finally putting my first project to use! I did a sprouting post a few weeks ago and sprouted lentils. The lentil sprouts were so tasty they didn't even make it into a recipe to post! They got eaten in sandwiches, tacos and on top of many salads. But I just recently sprouted some mung beans. The sprouting method is exactly the same as the lentils, so if you want to sprout your own, use my post!

My husband and I both like to bring our own lunches to work, so I try to make salads that are a meal instead of just a side (hence the brown rice). And that you can eat cold the next day. My inspiration for this salad I fount at the healthy foodie. Most of the ingredients are the same, but I modified it quite a bit based on what I had, or didn't have, in my fridge!

• 2 cups chopped cabbage
• 1 grated carrot
• 4 mini peppers, sliced
• 1 cup sprouted mung beans, or more ;)

for the dressing:

• 1 clove garlic, chopped
• 1 Tbsp grated fresh ginger
• juice of 1/2 orange
• juice of 1/2 lime
• 1 Tbsp rice vinegar
• 1 Tbsp sesame oil
• 1/2 tsp Braggs amino acids

combine all ingredients into food processor and blend.

dry toast the coconut and sesame seeds (without oil) until fragrant and golden. set aside.

• 1/4 cup shredded coconut
• 2 Tbsp white or natural sesame seeds
• 1/3 cup cashew pieces
• 1 Tbsp coconut oil

heat coconut oil in the same pan and add cashew pieces, toast until golden. 

combine all ingredients in large mixing bowl. Add two cups cooked brown rice and toss until evenly mixed!