A colorful, nutritious sprouted mung bean salad with a lot of textures and flavors going on!
Thinking of a quick and filling lunch or a healthy side salad for dinner? This mung sprouts salad with oil-free dressing is the perfect option.
Mung beans, chili flakes, cumin, honey, lemon juice, onion, tomato, carrot, cucumber, coriander leaves, raisins and fresh coconut.
Soak dried mung beans in water for about 6 hours. Drain the water and cover the bowl with a towel at least for 9 hours. Mung sprouts are ready!
Step 1: Sprout Mung Beans
Add a dash of salt and pepper. Sprinkle water and steam the sprouted mung beans for 5 to 10 minutes. The mung beans should be cooked, yet have a crunch.
Step 2: Cook Mung Beans
Finely dice an onion and a cucumber. Grate a carrot. Mix all the vegetables with the cooked mung sprouts. Optionally, sprinkle some raisins and toasted nuts.
Step 3: Add Mix-ins
Take lemon juice, honey, chili flakes, ground cumin, and salt in a jar. Whisk them together until well combined.
Step 4: Make Oil-free Dressing
Drizzle the dressing over the mung bean salad and toss. Top with strips of coconut. You can also use unsprouted beans in this recipe. Click the button below for instructions.
Step 5: Toss!
Enjoy your delicious Sprouted Mung Bean Salad! Get the recipe by clicking the button below:
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