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