Sprouted Mung Bean Salad (Moong Salaad)

Total Time
Prep 10 mins
Cook 2 mins

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.

Ingredients Nutrition


  1. Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
  2. Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
  3. Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.


Most Helpful

I came across this incredibly HEALTHY salad while looking for something to use my freshly sprouted mung beans in. Nice sharp flavors together balance the earthy taste of the sprouts. I altered it slightly by using lime juice and added chopped ginger (cuz I love it). Also I didn't have cilantro but used flat leaf parsley instead, mainly for color. I think cilantro would have been better. Recommend to check for 'unspouted beans' when making this, as they are an occaisonal unpleasant crunch.

PTForMe95 November 01, 2012

This is a very good, refreshing, light salad. I used a Hungarian wax pepper 'cause that's what I had, and added a dash of cayenne flakes to add heat. I might leave out the tomato next time. It did not seem to fit the "theme" of the salad, though it was still good with it.
You're right, Sandi, I did feel "superior" at eating something so healthy and fresh for dinner! This is true "Your body is a temple" food.

nott August 09, 2010

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