November 11, 2014

Bean Sprouts Salad

            I am not aware Bean Sprouts are commonly used here in USA or not but they are included in Indian Cooking. We use Mung Beans to sprout and eat them raw with salt and pepper or make as a salad with some cucumber and yogurt. They are cooked as Dhal too. Sprouts are super healthy ingredient that can be used by Vegans and Vegetarians particularly for higher protein supplement. 

For all people who want to have a tummy filling salad with tons of goodness I highly recommend to use sprouts in their regular diet. Mung Bean Sprouts are very low in calories, Fat free and rich with vitamin C so go ahead and feel free to try this. I made this for my Brunch today and did complete the whole bowl :).

  • Mung Beans Sprouted / Bean Sprouts - 1 cup or any sprouted legume you like
  • Brussels Sprout - 5 no's (Shredded)
  • Pomegranate seeds - 1/2 cup
  • Cranberries - 15 to 20 no's
  • Olive Oil - 1 teaspoon
  • Honey - 1 teaspoon
  • Dry Mango Powder - 1/2 teaspoon (Optional)
  • Salt - as needed
  • Pepper - as needed
(Ever wondered how to Sprout legumes? If you are not a regular user of sprouted legumes then click on this link "How To sprout Mung beans" from for clear explanation on how to and benefits of sprouting. Remember you need a 2 to 3 days ahead for sprouting).


  • In a wide salad bowl toss all the ingredients and adjust salt and pepper.

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