Early in my exploration of natural foods I met a young, handsome macrobiotic chef. He’d tease me with his fresh cultured rejuvelac and home brewed kombucha. What an exotic and exciting man, I thought. One day he invited me to visit his bean sprout farm. I expected a trip to a vast plantation of happy sprouting seeds. You can imagine my surprise when I discovered it was just a series of cheesecloth covered jars in the back of his 1969 VW van. Altogether not a bad weekend; I walked away with a deeper understanding of his organic seed and a version of this recipe.

I make this salad as a compliment to roasted chicken, fish or even served alone. It serves up to eight people for less than $5. So not only is it delicious and filling, it’s economical too.

Preparation
Prep time: 10 min
Make time: 15 min
Equipment: Steamer or skillet with lid, large bowl, knife,
measuring cups/spoons, blender or whisk/bowl
Serving size: up to 8 servings

Salad Ingredients
2 c broccoli cut into bite sized pieces and florets
2 c (12 oz bag) mung bean sprouts
1 c shredded carrots
6-8 green onions diced
Miso Yummy dressing (see below)

Miso Yummy Dressing Ingredients
6 T miso (red, white, brown)
6 T rice vinegar
2 T sesame oil
2 T tamari
1-2 cloves garlic (minced)
1” piece of fresh ginger root (grated)
2-4 T water (if needed to thin)

Instructions
Rinse and cut fresh broccoli into small pieces and florets. In a shallow bath of seasoned water (salt, herbs), steam the broccoli. While the broccoli steams, shred or grate carrots, dice green onions and prepare the dressing. If you are using a whisk and bowl instead of a blender, finely dice and grate the garlic and ginger. Whisk or blend together all the ingredients for the dressing until fully incorporated and smooth.Cook the broccoli until it is bright green and just barely tender (al dente). Remove from the steamer and place in a bath of ice cold water to stop the cooking process. This also preserves the green color.