Sprouts Salad Sprouted Moong Salad Food

HEALTHY SPROUT SALAD

Steps:

• Peel the vegetables. Cut them into 1/4 or 1/2-inch thick for small dice. Set aside.
• Heat oil in a pan. Add the potatoes and cook on medium-low heat until crisp, stirring occasionally.
• Once evenly brown and crisp, remove from pan and set aside. Before adding them to the salad, make sure the crispy potatoes are cooled completely.
• Transfer sprouted moong beans to a bowl.
• Add the remaining ingredients for the salad in a bowl - crispy potatoes, tomatoes, onions, and cucumber.
• Give it a good toss. Mix in cilantro, cumin powder, salt, chaat masala, and lemon juice. Mix gently, you can use forks to mix the salad.
• Adjust your seasoning. And enjoy the salad -with every bite you will feel the flavors exploding in your mouth.
• Can't eat raw sprouts, no worries. Try steaming the sprouts.

SPROUTS SALAD RECIPE

Steps:

• Skip if using homemade fresh sprouts: Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well. Drain them to a colander and rinse with 2 cups of drinking water, not tap water. Shake the colander well and let them drain fully until you prepare the rest.
• Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrots and ginger. Grate them.
• Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut the lemon.
• To a large mixing bowl. add the sprouts. Make sure there is no excess moisture. Add the prepared vegetables, ginger, green chilies and coriander leaves.
• Sprinkle salt and lemon juice. Toss them well. Transfer to serving bowl and top with cornflakes or roasted poha chivda. If you want you may sprinkle chaat masala and black pepper.
• If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.

SPROUTED MOONG SALAD RECIPE

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.

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

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.

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.

SPROUTED MUNG BEAN SALAD (MOONG SALAAD)

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.