Bean sprout salad
Sprouted mung beans with pineapple, coconut and an orange-balsamic dressing
A fresh, crunchy salad of home-sprouted mung beans with juicy pineapple, coconut, cucumber and cherry tomatoes, dressed with orange juice, balsamic vinegar and olive oil. It is light, sweet and tangy, full of protein, and makes a healthy lunch on its own. Chill everything well, and add the lettuce at the last minute so it stays crisp.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
For the dressing
Method
0/4 doneStep 1: Mix 5 ½ oz green gram (mung bean) sprouts, 10 cherry tomatoes, 6 oz fresh pineapple, 2 ⅞ oz fresh coconut, 1 cucumber and 2 mild green chillies in a bowl. Cover and chill for at least 15 minutes.
Step 2: Put 2 tbsp olive oil, 2 tbsp balsamic vinegar, ½ tsp mustard paste or powder, ¼ cup fresh orange juice, 1 tbsp lemon juice, ¼ tsp freshly ground black pepper and ½ tsp salt in a jar, close the lid and shake well.
Step 3: Line a platter with 6 crisp lettuce leaves and pile the chilled salad on top.
Step 4: Pour the dressing all over and serve cold.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bean sprout salad take?
- About 20 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of green gram (mung bean) sprouts?
- Any whole pulse, such as moth beans or chickpeas (for sprouting; times vary).
- What can I use instead of cherry tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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