1 carrot
1 celery stalk
1 red-skinned dessert apple
1 cup mung bean  or green gramsprouts
3⁄4 cup cooked green peas
Oriental Dressing
1 tablespoon lime juice
1 tablespoon finely chopped coriander
2 tablespoons sunflower oil
1⁄2 teaspoon sesame oil
1⁄2 teaspoon reduced-salt soy sauce
1 teaspoon grated fresh ginger
pepper to taste

1. Cut the carrot into 4 cm lengths. Slice thinly lengthwise, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crosswise to make fan-shaped pieces.
2. Combine the carrot, celery, apple, mung bean sprouts and green peas in a mixing bowl.
3. To make the dressing, whisk together all the ingredients, seasoning with pepper. Pour the dressing over the salad, toss well to coat evenly and serve.

Apple and sprout salad variations: For a more substantial salad to serve as a light main dish, you can replace the mung bean sprouts with sprouted green or brown lentils, and stir in 100 g diced tofu.
preparation time 15 mins, serves 4 (as a starter) or 2 (as a main dish)

Nutritional Information

Calories per serving:222
Fat per serving:   20g
Protein:8g
Carbohydrates per serving:20g

Recipe taken from
 http://www.besthealthmag.ca/recipe/apple-and-sprout-salad