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4 from 1 vote

Raw Vegan Bean Sprout Salad

A crispy crunchy asian style salad with mung beans and lentils.
Prep Time30 minutes
Servings: 6
Author: Amanda Nicole Smith

Ingredients

  • 1/4 cup dried french lentils
  • 1/4 cup dried mung beans
  • 1 cup cherry tomatoes ; halved
  • 1/2 cup shallot ; diced
  • 1 in. ginger; grated
  • 3 cloves garlic; minced
  • 1/2 lemon; juiced
  • 1 tbsp fresh basil; chopped
  • 2 tbsp sesame oil
  • 1/2 tbsp apple cider vinegar
  • dash of salt and pepper

Instructions

Sprouts Directions

  • Put the mung beans and french lentils in a large glass mixing bowl and submerge with water, soak  for 8-12 hours.
  • Transfer the beans and lentils into a strainer to drain and rinse. Put the strainer on top of the bowl and cover with a dish towel. Rinse 2-3 times per day.
  • *You can also use a mason jar with a sprouting lid if you prefer.

Salad Directions

  • Cut everything up and mix it all together with the mung beans and french lentils.
  • This salad gets better the next day as all the flavors meld together and can be refrigerated for up to 1 week.

Notes

Don't expose your sprouts to sunlight.
Rinse well to prevent molding.
Don't let your sprouts sit without drainage as they could start to ferment and or mold.