This sprout salad is made from sprouted mung beans, shredded carrot, bell pepper, and cilantro. It is then married to a ginger garlic dressing with an immersion of sweet, spicy and tangy. This salad and dressing is crispy, juicy and full of flavor, with every bite comes and explosion of texture and flavor.
Spring is finally here and I have had the urge to sprout everything and anything! My favorite beans to sprout, as of lately, are mung beans. They are one of the crispiest sprouted beans out there, and have a resemblance to corn. In fact this recipe is in resemblance to one of my favorite corn salad recipes. Since I have not seen any corn at the farmers marker, or my local market, its a good time to experiment with different ingredients.
Once you have the mung beans sprouted, the rest is easy!
Sprouting Mung Beans
Take 3/4 cups of mung beans and soak them with just enough water to cover. I soaked mine for about 8 hours overnight. I then dumped the bowl into a strainer and rinsed well. I keep them in the strainer and put the strainer over a bowl. I then cover the bowl with a towel and rinse them about 2-4 times a day. If they look dry, rinse them. The are down when they have about inch long tails.
I used reverse osmosis water this time to rinse and soak. They turn out sweeter, and crispier than the time when I tried using tap water to rinse. Were I live I can run the faucet and smell chlorine, no good.
This spring salad is the perfect recipe for detoxing since it is primarily made from fresh veggies, herbs, sprouted beans, spices, and healthy oils. You can’t go wrong when all of the ingredients come from nature!
The ginger garlic dressing is not only good for this salad but it is also good when massaged into kale. I also use it to dunk my vegan sushi. I have another ginger sauce specifically for vegan sushi, but sometimes I like this one without the tamari or soy sauce.
Once the dressing and everything else marinates together, it is even better! I can’t say enough about the crispy texture with the sweet and spicy combo! So good!
- 3/4 cups mung beans; dried
- 1 cup shredded carrot
- 1 red bell pepper
- 1/2 cup grape seed oil; or sesame oil
- 1/4 cup water
- 1/4 cup onion; or shallot
- 2 cloves garlic
- 1/2 tbsp ginger
- 2 tbsp apple cider vinegar
- 4 deglet dates; or 2 medjool dates; or 2 tbsp coconut sugar
- 1/2 tsp mustard seed
- 1/2 tsp turmeric
- Sprout mung beans
- Shred carrot
- Dice red bell pepper
- De-pit dates
- Add all of the dressing ingredients to a blender.
- Blend until smooth and creamy
- Mix everything together well.
- Store in a glass container in the refrigerator for up to 1 week.