Sprouted Mung Bean Salad Moong Salaad Recipes

SPROUTED MOONG SALAD RECIPE

Sprouted Moong Salad Recipe image

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

Ingredients

1 1/2 cups sprouted moong beans
2 tablespoons onion (finely chopped)
1 medium tomato (de seeded and chopped (about 1/2 cup))
1 medium carrot (shredded (about 1 cup))
1 medium persian cucumber (diced (about 3/4 cup))
2 tablespoons coriander leaves
1/4 cup roasted peanuts
1 green chili (finely chopped (optional))
juice of half lime
1/2 teaspoon chat masala
salt and black pepper (as needed)

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

SPROUTED MUNG BEAN SALAD

Sprouted Mung Bean Salad image

Provided by Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

Ingredients

10 cups sprouted organic mung beans
1 bunch organically grown cilantro, leaves only
1/2 cup organic lemon juice
1/2 cup organic olive oil
1 tablespoon muchi curry
Pinch organic cayenne pepper
2 1/2 tablespoons organic raw soy sauce
1 tablespoon minced organic garlic
1 tablespoon organic stone-ground mustard

Steps:

Toss all of the ingredients together in a large serving bowl. Serve immediately.

SPROUTED MUNG BEAN SALAD (MOONG SALAAD)

Sprouted Mung Bean Salad (Moong Salaad) image

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

Ingredients

3 cups fresh mung bean sprouts
1 pinch turmeric
1 green chili peppers or 1/2 jalapeno, finely minced
1 medium onion, finely chopped
1/2 minced tomatoes, seeds and juice removed
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1 large pinch fresh ground pepper
1 -2 tablespoon chopped cilantro

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

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Sukju Namul (Mung Bean Sprout Salad) image

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

Ingredients

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

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

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