Sprouted Moong Salad
- Vegan
- Continental
- ⏱ 15 min (+ 1–2 days sprouting)
- Serves 4
A crisp, refreshing salad that turns whole moong beans into fresh, live sprouts — bright, light and full of texture.
Method
- 1
Sprout the moong
Soak the moong beans in water for 8 hours, then drain and leave in a covered, damp muslin cloth for 1–2 days at room temperature until small white tails appear.
- 2
Rinse the sprouts
Rinse the sprouted moong under cold water and drain well before using.
- 3
Assemble the salad
In a large bowl, combine the sprouted moong with the cucumber, tomato and red onion.
- 4
Dress
Squeeze over the lemon juice and season with black salt and black pepper, tossing to combine evenly.
- 5
Finish and serve
Scatter fresh coriander over the top and serve immediately, while the vegetables are still crisp.
Sprouting speeds up in warmer weather — check daily and rinse the sprouts once if they start to smell sour before you use them.