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!


  • 50 gm whole moong
  • 50 gm whole brown lentils (masoor)
  • 100 gm raw peanuts
  • 100 gm whole sesame
  • 50 gm whole fenugreek
  • 250 gm finely chopped chinese cabbage
  • 200 gm grated carrots
  • 100 gm grated beetroots
  • 150 gm raisins


  • juice of 3 lemons
  • 2 tsp cumin powder
  • 10 ml soy sauce
  • 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.


In a small bowl mix the lemon juice, the soy sauce, cumin powder and the raisin water, slowly stirring in. Pour over the salad.

Serves 8-10