SPROUTED MOONG SALAD RECIPE
Easy, wholesome, and fresh, sprouted moong (mung) salad made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.
Provided by Bhavana Patil
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Boil some water in a large pot. Parboil the sprouts i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked). Remove, drain excess water and keep aside.This step is optional, You can use raw sprouts directly in the salad.
- In a large mixing bowl add sprouts and all the other ingredients and mix well.
- Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.
Nutrition Facts : Calories 227 kcal, Carbohydrate 36 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving
SPROUTS SALAD (SPROUTED MOONG SALAD)
Sprouts Salad is an easy, tasty, healthy, protein packed salad recipe made with moong bean sprouts, veggies, herbs and spices.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 160 kcal, Carbohydrate 35 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 678 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
SUKJU NAMUL (MUNG BEAN SPROUT SALAD)
Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.
Provided by Ann Lee
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
- Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
- Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.
Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g
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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