Sprouted Seeds Shoots with Yogurt Dressing Salad

salad of green pea and daikon shoots, fresh pineapple, cucumber ribbons, 

halved cherry tomatoes, and dried cranberries with Asian yogurt dressing 

I started sprouting seeds again when I saw organic radish seeds for sprouting at the grocery store. The packet promises a lightly spicy daikon (radish) flavor which can be eaten raw in salads and sandwiches or lightly steamed and added to stir-fries. Indeed, the sprouts and shoots are very very flavorful and I love them on top of sandwich. I also got a packet of green peas for growing into shoots. I buy the shoots when available from the Asian grocery store but I want to try them raw in salads, when very young and only about 3½ inches tall. They are a little grassy when eaten raw but I like them when added to salad with Asian yogurt dressing.

sweet green pea shoots

daikon seeds shoots

To grow shoots

Wash and rinse 3 times 3 tablespoons of organic seeds. Soak overnight in 2 cups water. Drain and repeat washing/draining every 5 hours for 2 days. Wash a piece of felt and place on a flat container. I use the lid of a plastic container Spread the prepared seeds on the felt. Cover with the plastic container. Place in a dark space or cover with a towel; spray with water regularly. When shoots are 1 inch tall, remove the whole felt with the shoots and set aside. Add 2 inches of soil-less planting medium and moisten well; place the felt on top, let sit on the window sill, and water regularly until shoots are of desired height. Cut shoots with scissors; wash and spin dry before using and storing in refrigerator.

Asian Yogurt Salad Dressing

1 cup plain yogurt

¼ cup rice vinegar

¼ teaspoon ground ginger

2 tablespoons light soy sauce

1 teaspoon toasted sesame seed oil

sea salt, to taste

• Mix together the ingredients until smooth. Serve with mixed baby greens, fresh pineapple, cherry tomatoes, and shaved cucumber.