Cucumber Sprout Salad Recipes

SPROUTS SALAD (SPROUTED MOONG SALAD)

Steps:

• Firstly, you have to sprout the moong beans. Check this detailed method to make homemade Mung Bean Sprouts.
• Once the moong sprouts are ready, rinse them in water a few times. Drain all the water.
• Place the sprouts in a pan or pot or steamer pan. Add water as needed and boil or steam the sprouts till they are softened and cooked well. But make sure not to overcook them until mushy.
• You can even keep them half-cooked if you want a crunchy taste.
• Then, drain all of the water from the cooked sprouts.
• Take the cooked moong sprouts in a large bowl or vessel.
• Add finely chopped onions and finely chopped tomatoes.
• Next, add finely chopped green chilies and boiled potato cubes (optional).
• Add red chili powder (or cayenne pepper or paprika) and chaat masala (optional). Mix very well.
• Lastly, season with salt and pour lemon juice. Mix well.
• Garnish the sprouted moong salad with coriander leaves and lemon slices..
• Serve Sprouts Salad immediately.

JAPANESE CUCUMBER & BEAN SPROUT SALAD

Steps:

• Place the cucumbers and sprouts in a glass bowl and sprinkle with salt. Toss well and chill for 1 hour. Rinse and drain well.
• Put all the dressing ingredients in a jar and shake well to combine. Pour over the cucumber/sprouts, and mix well. Top with sesame seeds.
• NOTE: I find that letting the salad sit a few ours in the fridge helps the texture and flavors mix. In fact, I prefer this salad the next day.

CUCUMBER SPROUT SALAD

Steps:

• Mix together the veggies and sprouts in a bowl.
• Whisk together the salt, pepper, lemon juice and olive oil in a separate bowl.
• Add to the salad and toss well to mix.
• Garnish with cilantro and sunflower seeds and serve at room temperature or slightly chilled.