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–+ servings
mung bean sprouts salad

Moong Sprouts Salad Recipe

Jyoti Behrani
Try this vibrant, high-protein moong sprouts salad featuring mung and moth bean sprouts, colorful bell peppers, tangerines, and a zesty lemon dressing, ready in 20 minutes with no cooking required!
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine Indian
Servings 8
Calories 82 kcal

Equipment

Ingredients
  

  • 1 cup mung bean sprouts (homemade, or store-bought blanched - see notes)
  • 1 cup moth bean sprouts
  • 1 cup colorful bell peppers diced
  • 1 cup cucumber diced
  • ½ cup frozen corn, thawed
  • ½ cup grated carrots
  • 2 tangerines peeled and segmented
  • 1 green chili finely chopped (adjust according to your spice preference)
  • ½ cup red onion chopped
  • ¼ cup fresh cilantro chopped
  • Juice of 1 lemon
  • 1 teaspoon Pink Himalayan Salt
  • ½ cup pomegranate seeds
  • ¼ cup shaved almonds (optional)
  • salt to taste

Instructions
 

  • If using store-bought sprouts: Bring a pot of water to a boil, add the mung and moth bean sprouts, turn off the heat, and let sit for 1-2 minutes (2-3 minutes for moth beans). Drain, rinse with cool water, and pat dry. Skip this step if using fresh homemade sprouts (see notes).
  • Place frozen corn in a bowl and cover it with hot water. Let the corn soak in the hot water for approximately 10 minutes. Afterward, drain the water and pat dry the corn with a kitchen towel. Your corn is now ready to use.
  • In a large mixing bowl, combine the mung bean sprouts, moth bean sprouts, diced bell peppers, diced cucumbers, corn, grated carrots, tangerine segments, chopped green chili, chopped red onion, and chopped cilantro.
  • Squeeze the juice of one lemon over the salad. Add pink Himalayan and table salt to taste. Toss the salad gently to combine all the ingredients.
  • Sprinkle pomegranate seeds and shaved almonds (optional) on top.
  • Refrigerate the salad for about 30 minutes to let the flavors meld. Serve chilled and enjoy your refreshing and nutritious sprouts salad!
  • Feel free to adjust the quantities and ingredients according to your preferences. This salad is not only delicious but also packed with vitamins, minerals, and fiber from the sprouts and fresh vegetables. The tangerines and pomegranate add a burst of sweetness, and the shaved almonds provide a nice crunch. Enjoy!

Notes

Here's how I sprout lentils and beans: A complete guide to sprouting lentils and beans.
A note on raw sprouts: Fresh homemade mung sprouts (used within a few hours of sprouting) can be eaten raw. Store-bought sprouts, refrigerated sprouts, and moth bean sprouts should always be blanched first (see Step 1).
Please refer to the post for:
  1. Variations and ways to customize this salad
  2. Tips for the best sprouts salad
  3. FAQ's

Nutrition

Nutrition Facts
Moong Sprouts Salad Recipe
Amount per Serving
Calories
82
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
34
mg
1
%
Potassium
 
288
mg
8
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
3458
IU
69
%
Vitamin C
 
38
mg
46
%
Calcium
 
36
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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