Mixed Sprouts Salad – Salad made with sprouted moong and chana with Carrot ginger dressing.
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About Mixed Sprouts Salad
Mixed Sprouts salad made with sprouted green gram and black chickpeas with carrot ginger dressing is a protein and fibre rich salad. This salad is nutritious, oil-free and vegan. At the heart of the salad, lies the humble yet nutritious sprouted moong and chana. The true star of this salad is the Carrot ginger dressing which is made with carrots, ginger, dates, green chilly, lemon juice and salt. The dressing makes the salad flavourful and wholesome. Made without oil or refined additives, this dressing is all about keeping things simple and pure. It lets the natural flavours of carrot and ginger stand out. The sprouted legumes and cucumber adds a refreshing crunch to the salad.
Mixed Sprouts Salad can be served as a light lunch/dinner /healthy snack or as an accompaniment with your meals.
Why we love this Mixed Sprouts Salad
It is :
easy to make
rich in protein and fibre
nutritious and delicious
plant based
vegan
oil-free
without any refined additives
List of ingredients to make Mixed Sprouts Salad
For the salad : sprouted green gram (moong), sprouted black chickpeas (chana), cucumber, onion, cherry tomatoes
For Carrot Ginger dressing : Carrot, ginger, dates, green chilly, lemon juice and salt
For Garnishing : chopped, fresh coriander leaves
Step-wise recipe with instructions
Wash and soak moong and chana for 6 to 10 hours.
After 10 hours, drain the water and transfer the soaked moong and chana to a strainer.
Keep the strainer on a bowl smaller than the strainer. Cover and keep aside for 18 to 20 hours.
After 20 hours, chana and moong would be sprouted.
Boil water in a steamer. Transfer the sprouted moong and chana to the steamer.
Steam for 5 minutes. Do not overcook the sprouts.
Keep steamed sprouts aside.
To prepare Carrot ginger dressing, in to a mixer jar, add chopped carrot, ginger, dates, green chilly, lemon juice and salt.
Add around ¼ cup of water and blend to a smooth paste. Keep aside.
In a mixing bowl, add steamed sprouts, chopped cucumber, chopped onion and chopped cherry tomatoes.
Add Carrot ginger dressing and mix well.
Garnish with chopped coriander leaves. Serve immediately.
Recipe Card
Mixed Sprouts Salad | Sprouts Salad with Carrot Ginger Dressing
Ingredients
- ¼ cup green gram (moong)
- ¼ cup black chickpeas (chana)
- 1 medium sized cucumber, chopped
- 1 small onion, chopped
- 8 to 10 cherry tomatoes, halved
For the dressing
- 1 medium sized carrot, chopped
- 1 tsp chopped ginger
- 2 dates
- ½ green chilly
- 1 tbsp lemon juice
- salt as per taste
For garnishing
- 1 tbsp chopped coriander leaves
Instructions
- Wash and soak moong and chana for 6 to 10 hours.
- After 10 hours, drain the water and transfer the soaked moong and chana to a strainer.
- Keep the strainer on a bowl smaller than the strainer.
- Cover and keep aside for 18 to 20 hours.
- After 20 hours, chana and moong would be sprouted.
- Boil water in a steamer.
- Transfer the sprouted moong and chana to the steamer.
- Steam for 5 minutes.
- Do not overcook the sprouts.
- Keep steamed sprouts aside.
Carrot Ginger Dressing
- In to a mixer jar,add chopped carrot, ginger, dates, green chilly, lemon juice and salt.
- Add around ¼ cup of water and blend to asmooth paste. Keep aside.
- In a mixing bowl, add steamed sprouts, chopped cucumber,chopped onion and chopped cherry tomatoes.
- Add Carrot ginger dressing and mix well.
- Garnish with chopped coriander leaves. Serve immediately.
Watch Recipe Video
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