Sprouted Mung Bean Salad Moong Salaad
Bright, refreshing, and packed with nutrition, this Sprouted Mung Bean Salad (Moong Salaad) is a vibrant medley of finely chopped vegetables, tangy lemon juice, and a burst of Indian-inspired flavors from chaat masala. Featuring tender, protein-rich sprouted mung beans as the star ingredient, this wholesome salad is both nourishing and satisfying. Crisp cucumber, juicy tomato, grated carrot, and zesty cilantro add a rainbow of crunch, color, and freshness, while a hint of green chili offers optional heat for spice lovers. Tossed in a light olive oil and lemon dressing, this no-cook recipe is ready in just 20 minutes, making it perfect for a light lunch, snack, or guilt-free side dish. Naturally gluten-free, vegan, and brimming with health benefits, this salad is a delicious way to embrace clean eating while savoring bold and vibrant tastes of Indian cuisine.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups sprouted mung beans
- 1 medium cucumber
- 1 medium tomato
- 1 small red onion
- 1 small carrot
- 2 tablespoons cilantro (fresh coriander leaves)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 small green chili (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons chaat masala
Instructions
Rinse the sprouted mung beans thoroughly under running water and set aside in a bowl. Ensure the sprouts are fresh and clean.
Peel the cucumber and carrot. Dice the cucumber, tomato, and red onion into small, bite-sized pieces. Grate the carrot or chop it finely, as preferred.
Finely chop the cilantro and green chili (if using). Be cautious with the amount of chili to avoid excessive heat.
In a large mixing bowl, combine the sprouted mung beans, chopped cucumber, tomato, red onion, carrot, and green chili. Toss gently to mix all the ingredients.
Drizzle lemon juice and olive oil over the salad. Sprinkle salt, black pepper, and chaat masala evenly for seasoning.
Mix the salad well to ensure the sprouts and vegetables are coated with the dressing and spices.
Garnish with chopped cilantro for freshness and extra flavor.
Serve immediately as a light meal, side dish, or healthy snack. Enjoy your Sprouted Mung Bean Salad!
Nutrition Facts
Calories |
88 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 382 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
