Mung Sprout Salad
Salad
⏱️ Time
15 minutes
🍽️ Servings
3 servings
🌱 Season
Summer, Spring
Suitable For
Pitta ✓
Kapha ✓
About This Recipe
Light, cleansing raw preparation. Rich in enzymes and perfect for warm weather.
Ingredients
• 2 cups sprouted mung beans
• 1 cucumber (diced)
• 1 tomato (diced)
• 1 carrot (grated)
• 2 tbsp lemon juice
• Black salt to taste
• 1/2 tsp roasted cumin powder
• Fresh coriander
• Grated coconut (optional)
• 1 cucumber (diced)
• 1 tomato (diced)
• 1 carrot (grated)
• 2 tbsp lemon juice
• Black salt to taste
• 1/2 tsp roasted cumin powder
• Fresh coriander
• Grated coconut (optional)
Preparation Method
1. Rinse sprouts well in fresh water
2. Dice cucumber and tomato finely
3. Grate carrot
4. Mix all vegetables and sprouts in bowl
5. Add lemon juice, salt, and cumin
6. Garnish with fresh coriander and coconut
7. Serve immediately
2. Dice cucumber and tomato finely
3. Grate carrot
4. Mix all vegetables and sprouts in bowl
5. Add lemon juice, salt, and cumin
6. Garnish with fresh coriander and coconut
7. Serve immediately
Ayurvedic Properties
Rasa (Taste):
Sweet, Astringent
Virya (Potency):
Cooling
Health Benefits
Light, cleansing, rich in enzymes and living nutrients, improves digestion, alkalizing
⏰ Best Time to Consume:
Lunch