Mung Sprouts Salad With Fresh Vegetables

INGREDIENTS (2 to 4 people)

1 Cup moong sprouts

salt to taste

1 tablespoon oil:  corn 🌽, canola, or olive

1 teaspoon cumin

1 beet, chopped into small squares

1/2 cup yellow pepper, chopped into small squares

1/2 cup orange pepper, chopped into small squares

Juice from 1/2 of a lemon 🍋

2 cucumbers, chopped into small squares

2 carrots, shredded

Optional: pomegranate, cilantro quinoa for topping



  1. Add sprouts to 1/2 cup boiling water, add salt to taste.  Mix and lower heat to medium.  Cook for 3 minutes.  Remove from heat,  and strain out water.  Set aside.
  2. Add oil to a pan on medium heat.  Add cumin, fry for 5 seconds.  Add chopped beet, peppers and lemon juice.  Stir.
  3. Add cucumber, cook for 2 minutes.
  4. Add carrots and cook for 30 seconds.
  5. Stir in moong sprouts, mixing well.  Remove from heat.

Garnish with topping of choice: pomegranate, quinoa, cilantro etc.



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