Sprouted Mung Bean Salad

The Mung (Moong) bean is small green bean commonly found in Indian and other Asian cuisines. It is one of the easiest beans to sprout- it takes about 3 days.  Mung bean sprouts can be used in sandwiches, added to leafy green salads or stir fried with vegetables and meats. My favorite way of eating these sprouts is to use them in this salad recipe below.

Mung bean sprouts are easy to digest and and high in protein, Vitamin B and fiber.

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Ingredients

1/2 cup dry green mung bean

1 large tomato, chopped,

1 medium cucumber, chopped

2 green onions, chopped

1 small green chili, finely chopped (remove the seeds)

2-3 tbsp chopped cilantro

1 tsp salt

1/4 tsp black pepper (optional)

1 lime, squeezed

Preparation

Soak the mung beans overnight. The next morning, drain and rinse the beans, place in a sieve or strainer, cover with a lid or foil and place in a dark place such as inside a kitchen cabinet.

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In the evening, rinse the beans and put them back in the cabinet. You will see sprouts appear in a day or so – repeat this every morning until the sprouts are about 1/2″ long or more as desired. Refrigerate in an airtight box if not using it at once.

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Add the sprouts to a large bowl. Mix in the remaining salad ingredients, cover and refrigerate until ready to use.

NOTE: Some people prefer sprouts to have a softer texture. If so, add the sprouts to a large bowl, pour boiling water to cover the sprouts. After about 5 minutes, drain and cool the sprouts before adding the other ingredients.

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Spicy Broccoli Slaw

IMG_1386 The only way my husband will eat broccoli is when I use broccoli slaw, which is widely available in supermarkets in the salad section. It is a super easy way to eat broccoli and get all the healthy benefits of broccoli! I simply add a dressing like the Makoto Ginger Dressing (found in the refrigerator section near the salads) for a nice summer salad. We also recently discovered, Asian Style Spicy Peanut Vinaigrette at Trader Joe’s, our new favorite…its spicy, flavorful and we haven’t found anything else like it! So a few months ago, a friend of mine brought over a stir-fry broccoli slaw dish which was light and tasty, a nice variation to having it only as a salad.  To my surprise, my husband ate it and liked it a lot! Though I should clarify… my husband also eats Broccoli Bread (previously posted on my blog ). I later tried the same recipe using shaved brussels sprouts which turned out great too.**

 

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Ingredients

1 package broccoli slaw

2 tablespoon oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1-2 green chillies, slit

3 cloves garlic, finely chopped

1 teaspoon salt

2 tablespoons chickpea flour (optional)

2-3 tablespoons peanuts or almonds, chopped

Preparation

Heat oil in a wok or large frying pan. Add mustard seeds and cumin seeds  (cover with a splatter guard as they start to pop). As they start to pop, (try keeping the pan mostly covered so you don’t get splattered on!) add the green chilies and garlic. Stir for 30 seconds. Add the broccoli slaw and salt, continue to stir fry over medium heat till the slaw softens but still crispy, about 5-8 minutes. IMG_1276 Add the chickpea flour and stir constantly over medium high heat for about 2 minutes.  Add the nuts and stir for another minute.  

*Variation: Shaved brussels sprouts can be made using the recipe above.

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