Beans Sprout Salad

BEANS SPROUT SALADS

Having salad in your regular menu is one of the healthiest eating habits you can adopt and simplest way to stay fit, according to food experts. Cool and crunchy salad is fun to eat, because you can spice it with colors and different tasty ingredients.

Bean sprouts are one of the best tasty and healthy salads one can try. A mixture of crunch nuts and seasoned oil can make your sprout salad exceptional. You can tailor your salad by including your favorite herbs to please you sense of taste.

Now here are two of my favorite salad sprouts. The sprouts I prepared in my salads are homemade if the patience was well handle.

MUNG BEAN SPROUT SALAD (serves 6 to 8)

Ingredients:

3 cups mung bean sprouts wash and drain

1 medium size green pepper, seeded and finely chopped

2 sticks celery, very finely chopped (about 1 to 1 ½ cups)

1 medium size onion, peeled and very finely chopped

4 cloves garlic, peeled and finely minced

½ cup of pumpkin seeds, without shell and crushed

4 teaspoon lemon juice or apple cider vinegar or herb vinegar

Salt

Combine all the ingredients, toss well and check the seasoning for desired taste.

This mung bean sprouts salad is cool, white and green; sourly salad is one of my favorite sprout salads. You can change the pumpkin seeds or other nuts of your choice.

MUNG BEAN SPROUTS AND SOY BEAN SPROUTS SEASONED WITH SESAME OIL (serves 4 – 6)

Ingredients:

5 cups soy bean sprouts wash and drain

4 cups mung bean sprouts wash and drain

2 tablespoon sesame oil

¼ cup of soy sauce

1 table spoon brown sugar

¼ teaspoon salt

2 teaspoon roasted and lightly crushed sesame seeds

Bring 10 cups of water to a pot and put the soy bean sprout and boil for about 10 minutes. Add the mung bean sprouts and boil for another minute. Drain thoroughly all water as much as possible.

Put the sprouts in a bowl.

Add all the ingredients and mix well.

Ready for serving.

A Korean recipe from Madhur Jaffrey

Reference:

Ronthoughts Journal – Vegetarian Cooking

World of the East-Vegetarian Cooking by Madhur Jaffrey

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