Colourful Sprouted Moong Bean Salad

Colourful Sprouted Moong Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Colourful Sprouted Moong Bean Salad








a colourful salad which combines the raw and the cooked, offering different textures with a bit of zing

You don’t need me to tell you how healthy sprouted moong beans are.

They are more nutritious uncooked but although I am a bit of a kooky health freak, the thought of chomping through a bowl of raw moong sprouts is not exactly appetising or appealing to me!

So I made up this recipe which combines the goodness of sprouts with other vegetables for a really flavourful, refreshing salad.

Purple cabbage, white onion, yellow sweetcorn, orange carrot, green moong sprouts and mint – only red seems to be missing!

Remember my purple cabbage and onion mixture from Mackerel Salad? That has been sitting subconsciously in my mind ever since and so I decided to use it as a base.

This is good to eat on its own (I had a plate full for dinner) or you can serve it as part of a meal.

The roasted seeds and fresh mint make all the difference so please don’t skip them.


1 Cup finely shredded purple cabbage

2 White onion

100 Grams sweetcorn

1 Large carrot

1 Cup sprouted moong beans

1 Cup fresh mint leaves

2 Tablespoons sunflower and/or pumpkin seeds

2 Tablespoons apple cider vinegar

Juice of 1 lime or lemon

1 Tablespoon olive oil

1 Tablespoon strong, smooth mustard

Salt to taste


  1. First, you need to prepare the cabbage-onion mixture.
  2. Peel, wash and finely slice the onions in half moon rings.
  3. Separate the onion rings.
  4. Combine the shredded purple cabbage and onion rings in a bowl.
  5. Add the cider vinegar, a pinch of salt and toss well. Transfer to an airtight container and set aside to marinade for 4 to 5 hours.
  6. By the end of the marination time, the cabbage and onions will have softened and the onions taken on purple tinge from the cabbage.
  7. Dry roast the seeds till they release a nice, toasty aroma. Transfer to a plate and let them cool down.
  8. Wash the mint leaves and dry them on a kitchen towel.
  9. Wash and steam the sweetcorn kernels and set aside.
  10. Wash and coarsely grate the carrot and set aside.
  11. Wash the sprouted moong beans and set aside.
  12. To make the dressing, whisk together olive oil, mustard, juice of lime/lemon and salt to taste.
  13. In a salad bowl, add the cabbage-onion mixture, steamed sweetcorn kernels, coarsely grated carrot, sprouted moong beans and mint leaves.
  14. Pour the dressing and toss thoroughly.
  15. Sprinkle the toasted seeds and mix once more.
  16. Chill for a couple of hours before serving.


  1. I didn’t add any freshly ground black pepper to the dressing because I didn’t feel the need for it. It is purely personal preference, you can add a pinch if you like.


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