Ingredients
-
3
-
1
-
1
-
1
-
1/2
-
2
-
1/2
-
1/2
-
1
-
1 - 2
-
-
-
-
-
Directions
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.,I came across this incredibly HEALTHY salad while looking for something to use my freshly sprouted mung beans in. Nice sharp flavors together balance the earthy taste of the sprouts. I altered it slightly by using lime juice and added chopped ginger (cuz I love it). Also I didn’t have cilantro but used flat leaf parsley instead, mainly for color. I think cilantro would have been better. Recommend to check for ‘unspouted beans’ when making this, as they are an occaisonal unpleasant crunch.,This is a very good, refreshing, light salad. used a Hungarian wax pepper ’cause that’s what I had, and added a dash of cayenne flakes to add heat. I might leave out the tomato next time. It did not seem to fit the “theme” of the salad, though it was still good with it. You’re right, Sandi, I did feel “superior” at eating something so healthy and fresh for dinner! This is true “Your body is a temple” food.
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Steps
|
1
Done
|
Mix the Chili, Onion, Tomato, Lemon Juice, Sugar (if Using), Salt and Pepper Together in a Large Bowl. |
|
2
Done
|
Add the Sprouts to the Chili Mixture, Gently Combine, Then Fold in the Cilantro. |
|
3
Done
|
Cover the Bowl With Plastic Wrap and Refrigerate Until Required. Serve Chilled. |
