Sprout Salad
Please read the method first as the sprouts need to be made in advance. You can mix other vegetables of your choice but they should be soft, otherwise the salad will be too crunchy!
Ingredients
For the salad- 50g whole moong
- 50g whole brown lentils (Masoor)
- 100g raw peanuts
- 100g whole sesame
- 50g whole fenugreek
- 250g finely chopped Chinese cabbage
- 200g grated carrots
- 100g grated beetroots
- 150g raisins
For the dressing
- juice of 3 lemons
- 2 tsp cumin powder
- 10 cc soy sauce
- 15 cc sesame oil
- himalayan salt to taste
Sprout the moong and lentils for 2 - 3 days, and the sesame and fenugreek for 2 days. Soak the peanuts over night.
Soak the raisins for ½ an hour in just enough water. Drain and keep the extra water.
Mix all the salad ingredients in a large bowl.
For the dressing
In a small bowl mix the lemon juice, the soy sauce, cumin powder, the raisin water and add the sesame oil slowly stirring in. Pour over the salad.
Serves 8-10.
