Sprout salad is the simplest and healthiest way to beat the heat. It is quick to make and you don’t need to spend lot of time in Kitchen. Just sprout the beans of your choice, add the dressing, and chill. Come summer and I start looking for recipes which help me stay away from kitchen as much as possible. Summer in Singapore (I don’t know if there is any other season here) is very hot and humid and its salad for lunch every alternate day. This particular salad is easy, healthy, and my husband’s favourite too.
I have used moong and moth beans sprouts. You can try using alfalfa beans, chickpeas, radish, or even soya beans. Making sprouts at home is very easy. Just soak the moong and moth beans in water overnight. Next day, drain the water and tie the beans in a wet kitchen towel. Keep these tied sprouts in a covered container overnight and you have the sprouts ready. If you want the beans to sprout more, you can wash and tie them again and keep them covered for 12 more hours. You can store them in fridge for 1-2 days and use as required.
You can experiment with the toppings. Boiled potatoes, cucumber, grated carrots, and shredded cabbage are a great addition to this healthy salad. Morning breakfast, evening snack, or even lunch during summer this sprout salad can be enjoyed any time.
- 2 cups mixed sprouts (moong & moth)
- ¼ cup mixed bell peppers chopped
- 3 tbsp chopped onions
- ¼ cup chopped tomatoes
- 3 tsp lime juice
- 1 tsp pepper powder
- 1 tsp chat masala
- 2 tbsp olive oil
- Salt to taste
Combine the ingredients for dressing and mix well. Keep aside.
Mix sprouts, capsicum, tomatoes, onions. Add the dressing and mix well. Serve chilled.