AuthorYashodhara G.This bean sprout salad is made with dried whole mung and moth beans that have been sprouted 2 to 4 days ahead of time. A light, healthy, and refreshing salad.
Sprouting takes 2-4 days depending on temperature and season.
• Pick, wash, and soak beans in water in an opaque container until soft (6-8 hours or overnight).
• Drain the water and leave covered (2-4 days).
• Check progress daily - rinsing or moistening with water as needed until the sprout is about 1/2" to 1" long.
• Wash, drain, and refrigerate until ready to use.
Rinse sprouts and drain in colander. In a large bowl, mix sprouts with the rest of cut vegetables. Refrigerate until ready to use.
Prior to serving, add salt, pepper, and lime or lemon juice and toss.
Ingredients
Directions
Sprouting takes 2-4 days depending on temperature and season.
• Pick, wash, and soak beans in water in an opaque container until soft (6-8 hours or overnight).
• Drain the water and leave covered (2-4 days).
• Check progress daily - rinsing or moistening with water as needed until the sprout is about 1/2" to 1" long.
• Wash, drain, and refrigerate until ready to use.
Rinse sprouts and drain in colander. In a large bowl, mix sprouts with the rest of cut vegetables. Refrigerate until ready to use.
Prior to serving, add salt, pepper, and lime or lemon juice and toss.