Easy, wholesome, and fresh, sprouted moong (mung) salad recipe made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free. Today, I am sharing a simple sprout salad where I have used mung bean sprouts, carrots, cucumber, onions, tomatoes along with roasted peanuts to make a colorful, crunchy, and nutritious salad.
Sprouted Green Gram Kosambari is one of our favourite healthy salads, with the addition of sweet pomegranate pearls. Commonly served at South Indian yele oota at various ceremonies and weddings. Low on calories, high on nutrients and an absolute visual treat to see a bowlful of colourful sprouted Moong Kosambari.
How to make sprouts salad Rinse and peel the carrots, onions & cucumber. Chop them along with tomatoes and chilies. Rinse the coriander leaves and mint. Chop finely. Measure ¾ cup sprouts and add them to a serving bowl. Add all the chopped veggies and then sprinkle some salt. Squeeze in the lemon juice and toss all of them.
Today, I am sharing a simple sprout salad where I have used mung bean sprouts, carrots, cucumber, onions, tomatoes along with roasted peanuts to make a colorful, crunchy, and nutritious salad. This salad is made at least once a week at our home.