Sprouted Mung Bean Salad (Moong Salaad)

12 mins (prep 10, cooking 2)
12 ingredients
4 servings
This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

Categories:  technique , salad , side-dish , <-15-mins , beginner-cook , 3-steps-or-less , taste~mood , quick , spicy , indian , no-cook , time-to-make , asian , lentil , vegan , served-cold , easy , presentation , beans , vegetarian ,
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Serving Size (3.74 g)
Servings 4
Amount per Serving
Calories 2.38 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.0%
Saturated Fat 0.0g 0.0%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 290.69mg 48.45%
Total Carbohydrate 0.62g 0.82%
Dietary Fiber 0.0 g 0.0%
Sugars 0.61 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.19mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh mung bean sprouts, medium onion, minced tomato, fresh lemon juice, fresh ground pepper, large, chopped cilantro