Serves 5

Ingredients

Salad
2 cups bean sprouts
1 cup cucumber, julienned (long thin strips)
2 cups cabbage, finely shredded
1 medium carrot, julienned
½ small red onion, thinly sliced
¼ cup roasted peanuts, roughly crushed
2 Tbsp fresh coriander (cilantro), chopped
1 Tbsp sesame seeds (optional)

Cranberry Juice Dressing
¼ cup (60 ml) unsweetened cranberry juice
1 Tbsp rice vinegar
1 Tbsp lime juice
1 tsp honey or maple syrup
1 tsp sesame oil
1 tsp light soy sauce
1 tsp salt
1 small clove garlic, finely minced
½ tsp freshly grated ginger
Pinch of black pepper
Optional: ½ small red chili, finely chopped

METHOD

Combine bean sprouts, cucumber, cabbage, carrot, onion, and coriander in a large bowl. In a small bowl or jar, whisk together all dressing ingredients until well combined. Pour the dressing over the vegetables and toss gently to coat. Allow the salad to sit for 5–10 minutes so the flavors meld. Just before serving, sprinkle with crushed peanuts and sesame seeds.