Sprouts Salad with Peanut Sauce


  • 2 cucumbers, chopped
  • 1 cup green moong (green gram) sprouts
  • ½ cup bean sprouts
  • 1 green or red pepper, cut in thin strips
  • 2 tsp roasted peanuts, crushed
  • 2 tbsp raisins
  • 1 tbsp dill leaves, for the garnish
  • 3-4 tomato slices, for the garnish

For the Peanut Sauce

  • 1 cup roasted peanuts, powdered
  • 2 cloves garlic, minced
  • ½ tsp red chilli powder
  • 1 tsp date paste
  • ½ tsp soy sauce
  • ½ cup water
  • Unrefined salt to taste


For the peanut sauce, in a saucepan, dry sauté the garlic until lightly roasted. Add the soy sauce, date paste, chilli powder, water and bring to boil. Add the peanut powder and stir on low heat. Add salt to taste. Allow to boil until you have a thick consistency. Turn the heat off and allow to cool.

Place all the salad ingredients in a bowl and mix (except the items for garnish). Add a few tablespoons of the sauce and mix well.

Serve the salad garnished with dill leaves and tomato slices.


The remaining peanut sauce may be stored in the refrigerator for up to a week.

Serves 2-4