Indian Mung Bean Sprout Salad

• Sprout mung beans for 1-3 days

Nutrition values are AI-estimated based on ingredients.

• 1 1/2 cups mung bean sprouts
• 2 cups hot water
• 1/4 cup finely chopped red onion
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 1/4 cup finely chopped fresh green herbs parsley/coriander
• 1/4 cup shredded or finely grated carrot
• 1/4 cup virgin olive oil
• 1 teaspoon cumin powder
• 1 teaspoon pink salt
• 1 teaspoon red chili powder
• 1 1/2 tablespoons freshly squeezed lemon juice
• A handful of pomegranate seeds
• A handful of peanuts
• Fresh chopped parsley/coriander for garnish

1. 1Place 1 1/2 cups of mung bean sprouts into a clear glass mixing bowl.
2. 2Pour 2 cups of hot water over the sprouts and stir briefly with a spoon.
3. 3Cover the bowl with a plate and allow the sprouts to soak for 5 minutes.
4. 4Drain the sprouts using a metal colander and gently stir them to help cool down.
5. 5Transfer the blanched and cooled sprouts back into the clear glass mixing bowl.
6. 6Add 1/4 cup finely chopped red onion, 1/4 cup diced cucumber, 1/4 cup diced tomato, 1/4 cup chopped fresh parsley/coriander, and 1/4 cup shredded carrot to the sprouts.
7. 7Thoroughly mix all the ingredients together with a spoon.
8. 8In a small glass jar, pour 1/4 cup virgin olive oil, then add 1 teaspoon cumin powder, 1 teaspoon pink salt, 1 teaspoon red chili powder, and 1 1/2 tablespoons freshly squeezed lemon juice.
9. 9Stir the dressing ingredients vigorously with a spoon until well combined.
10. 10Pour the prepared dressing evenly over the mixed sprout and vegetable salad.
11. 11Mix the salad thoroughly again with a spoon, ensuring all ingredients are coated with the dressing.
12. 12Transfer the dressed salad into a dark brown/black serving bowl.
13. 13Sprinkle fresh chopped parsley/coriander, vibrant red pomegranate seeds, and whole peanuts on top for garnish.

These instructions are our analysis of the original video. Watch on YouTube →