Crunchy Soybean Salad

Enjoy the color and crunch

Authored by: Polly Pitchford, Full Spectrum Health

  • Print Recipe
  • Cooking Time: Under 30 minutes
  • Serves: 6
  • Suitable Diets: Vegan, Vegetarian


  • 1 green onion, chopped
  • 2 carrots, shredded
  • 2 stalks celery, finely chopped
  • 1 cup Mung Bean Sprouts
  • 2 cups Chinese cabbage, finely chopped
  • 1 tablespoons toasted Sesame Seeds
  • 2 cups cooked Soybeans
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Tamari
  • 1/4 cup apple juice


In a medium salad bowl, combine the scallions, carrots, celery, sprouts, cabbage, Sesame Seeds and Soybeans. For the dressing, combine all ingredients in a jar with a tightfitting lid and shake well. Pour over vegetablebean mixture and toss to coat. Chill and stir before serving.