Serves 4–6

This 3-bean salad is inspired by the ones from the 1950s, but is jazzed up with Asian spices and rice vinegar.

Crunchy Sprout Salad

¼ cup rice vinegar

2 tablespoons fish or soy sauce

2 tablespoons vegetable oil

1 tablespoon sugar

2 teaspoons grated gingerroot

2 cups sprouts of your choice

6 cups baby greens (preferably an Asian mix)

  1. In a large bowl whisk together the vinegar, fish sauce, vegetable oil, sugar, and gingerroot.
  2. Add the sprouts, toss to coat, and let marinate for 30 minutes.
  3. Add the greens and toss until well combined.