SPROUTED MUNG BEAN SALAD (MOONG SALAAD)
This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.
Provided by Sandi From CA
Categories Lentil
Time 12m
Yield 4 significantly sized servings
Number Of Ingredients 10
Steps:
- Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
- Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
- Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1
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Somanga Moni
[email protected]This salad is a great way to get your kids to eat their vegetables.
Subber Sajib
[email protected]I've made this salad several times and it's always a hit at parties.
SSlashari
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
don st martin
[email protected]I love that this salad is so versatile. I can add or remove ingredients depending on what I have on hand.
Saad Mughal
[email protected]This salad is a great way to meal prep for the week.
Mst Parvin
[email protected]I added some chopped cilantro to this salad for extra flavor.
Rell Williams
[email protected]I didn't have any carrots on hand, so I used shredded cabbage instead. It worked great!
Abdulla Hasan
[email protected]The sprouts were a bit too crunchy for my liking. I would blanch them for a few minutes next time.
Isabela Kurozawa
[email protected]I found the dressing to be a bit too oily. I would use less oil next time.
Eddie Harrieljr
[email protected]This salad is a bit bland for my taste. I would add some more spices or herbs next time.
Cerhys Llewellyn
[email protected]I added some chopped peanuts to this salad for extra crunch.
Lina Alaaeldin
[email protected]This salad is a great way to use up leftover rice.
KaeKae Harris
[email protected]I've never had sprouted mung beans before, but they were delicious in this salad.
ZULFI BALOCH
[email protected]This is a great salad for a summer barbecue or potluck.
Mirza Zadran
[email protected]I love the combination of flavors in this salad. The sweetness of the carrots and the tanginess of the dressing are a perfect match.
Y Jeezy
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Shathi Aktar
[email protected]I've made this salad several times and it's always a success. It's a great way to use up leftover mung bean sprouts.
Rasvita Stankute
[email protected]This is a great recipe for a healthy and flavorful salad. The sprouted mung beans add a nice crunch and the dressing is delicious.
cory Mendoza
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends.
YKA KCMO
[email protected]This sprouted mung bean salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The sprouts are crunchy and flavorful, and the dressing is tangy and refreshing.