Sprouted Mung Bean Salad (Moong Salaad) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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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. Ingredients:
3 cups fresh mung bean sprouts |
1 pinch turmeric |
1 green chili peppers or 1/2 jalapeno, finely minced |
1 medium onion, finely chopped |
1/2 minced tomato, seeds and juice removed |
2 tablespoons fresh lemon juice |
1/2 teaspoon sugar (optional) |
1/2 teaspoon salt |
1 large pinch fresh ground pepper |
1 -2 tablespoon chopped cilantro |
Directions:
1. Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
2. Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
3. Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.
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