One of my favourite salads – Mung bean sprouts salad! Making these sprouts is super easy, and when it’s summer, these babies can be ready in as little as 24 hours! This recipe is oil free! Who says you need a crazy dressing to enjoy salad? I don’t use commercial dressings. I make my own with lemon juice and a sprinkle of pink Himalayan salt and crushed black pepper, sometimes I’ll throw in some balsamic vinegar or a spin of hummus. Of course, here I added some freshly harvested mint, cucumber and tomato! The mung bean sprouts were sauteed in a splash of water on the stove in my cast iron pot for just a few mins, to get rid of the raw taste (it also tastes amazing just raw, but sometimes I just prefer it cooked). For the sprouts recipe and directions, check out my highlights. Hope everyone is having a fantastic Monday! #rosysfoodblog #mungbeansprouts #mungbeansalad #mungbeans #whatveganseat #veganeats #veganfoodlover #vegansalad #veganrecipes #vegetarianrecipes #cleaneating #plantd.co #plantbased #eatyourgreens #eatyourcolours #foodie #foodphotography #eeeeeats #healthysalad #freshmint
Mung Bean Sprout SaladCourse: Uncategorized
1 cup Mung Bean Sprouts
1/2 cup each of Chopped Cucumber, Tomato
Salt and Pepper to taste
Frseh mint leaves
- Lightly saute the mung bean sprouts for a few mins in the oil.
- add your chopped vegetables
- sprinkle juice
- Feel free to saute any vegetables you would like! You can easily make this a cooked salad or a raw salad (even if its a raw salad, I still like to lightly sautee the sprouts.)
- Dresssing of choice – the less the better! This pairs beautifully with lemon juice, balsamic vinegar dressing or even a touch of hummus!