Raw Sprout Salad

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Raw Sprout Salad is made using raw sprouts, lots of veggies and crumbled ricotta cheese. It is a healthy snack or an accompaniment to your main course.

Check more salad recipes like lettuce wrap, romaine salad.

I quite like whole beans and sprouts. But there was a time when I started hating them and that would be during my first pregnancy.

The more doctor told me to add them in my diet for the growing baby in my womb, the more I hated it – directly proportional I say.

Raw Sprout Salad | Healthy
Health in a salad bowl

In both the pregnancies I stayed away big time from any thing sprouted. But now when that phase is over,

I am moving back to adding more sprouts in our diet, especially since my kids enjoy a bowl a sprouts quite happily. Strange, eh! I guess doctor’s dictate bore fruit now with kids relishing it. :)

Raw Sprout Salad
Easy to make – mix together all ingredients and serve cold

I am putting together a recipe which I usually make at my home without any fancy dressings, just a bowl of sprouts with some lemon juice, salt, onion and tomatoes.

I usually prepare both boiled and raw version of sprout salad. If I am boiling, then I add onion, tomatoes and other ingredients after pressure cooking it till tender.

Sprout
You can also boil the sprouts and then add chopped onions and other ingredients

Mine is polished quite quickly and I am sure you would enjoy it too.

Sprout
Health and taste together

Raw Sprout Salad

Raw Sprout Salad is made using raw sprouts, lots of veggies and crumbled ricotta cheese. It is a healthy snack or an accompaniment to your main course.
Prep Time10 mins
Course: Salad
Servings: 4

Ingredients

  • 100 gram whole green gram moong sabut
  • 100 gram black chana kala chana
  • 100 gram moth
  • 1 onion medium sized
  • 1 to mato medium sized
  • 1-2 green chili
  • ½ tsp lemon juice
  • 2 tbsp crumbled ricotta cheese paneer for topping
  • to taste salt & chaat masala
  • fresh coriander leaves to garnish

Instructions

  • Wash all the three lentils and pulses. Soak them overnight in a bowl filled with water. Next morning, pour the content of the bowl in a colander, thereby draining the water. Place this colander covered in a warm corner of your kitchen and allow the sprouts to germinate in 1-2 days. Keep a careful watch on them and every 12 hour rinsing the beans, help them stay fresh and reduce chances of mold formation. You can replace the colander with a fine mesh cloth or muslin cloth.
  • Once the sprouts germinate, transfer them to refrigerator. You can eat them straight away as well. Finely chop onion, tomato and green chillies. Mix all the ingredients, except paneer, together, shake them well. Top with crumbled paneer. Serve cold.

Notes

  1. You can replace the colander with a fine mesh cloth or muslin cloth.
  2. You get ready sprouts in the market too, I don’t buy them but it’s an easier option if you do not have time to sprout your own beans.
  3. My husband prefers them boiled, so occasionally I boil them and then add onion, tomato, chilli etc.
  4. Sprouts are very forgiving, and you can make them any way you wish. You can also add lot of other veggies to suit your taste like beetroot, cucumber, boiled and cubed potatoes, etc to name a few. Crumbled paneer or feta cheese is a nice addition as well.
This salad is very forgiving, so go ahead and add your own twist

Join the Conversation

  1. This looks absolutely delicious! This is one of my favorite food items – the dish looks very very tempting.

    1. Thanks Subhodeep. I have a love and hate relationship with salads :)

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