Sprouted Mung Bean Salad

After 2 weeks of sinful binging, I started back on eating raw sprouts for lunch today! πŸ™‚

Here’s my sprouts-of-the-day for today’s lunch…

Triple Combi sprouts, consisting of alfalfa, mung beans and snow pea.

 

Triple Combi sprouts salad with homemade spicy acar (pickled vegetables), hard-boiled free-range egg, meat floss, baked cashew nuts, a drizzle of Japanese sesame dressing and fresh apricots.

Today is the first time I ever tried eating raw sprouted mung beans. Initially I had doubts that those raw baby mung beans would even be palatable but I bought them anyway coz they are healthy and good for me! And they are really good, taste wise! Though the sprouted mung beans feel hard, they are not hard at all. Β The taste and texture are similar to that of raw turnip – crunchy, juicy and naturally sweet. iLike!

Mung bean sprouts are low in calories, high in fiber and B vitamins and deliver a boost of vitamin C and vitamin K.

And I ended my lunch with a little guilty pleasure – a handful of natural Salsa tortilla chips from Food For Friends πŸ˜‰

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6 thoughts on “Sprouted Mung Bean Salad

    1. Hi Agnes, yes the spiciness and tangy flavors of the acar make the raw salad more palatable. Sometimes I eat my sprouts with Korean kimchi πŸ™‚

    1. Thanks Lay! I’d love to grown my own sprouts but we have no space in our condo. Our balcony is all taken up by clothes racks. Some day I’ll definitely plant my own veggies and grow my own sprouts πŸ™‚

  1. Hi Shireen, you just need glass jars and water to grow ….rinse them a couple of times a day and drain / leave the jars upside down…real easy

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