Sprouts Salad
A refreshing mix of crunchy sprouts, fresh vegetables, and light seasoning. Packed with plant-based protein, fibre, and essential nutrients — ready in just 10 minutes with zero cooking required.
Prepare the sprouts
Rinse the mixed sprouts thoroughly under cold running water. If using raw moong sprouts, steam them lightly for 2–3 minutes for easier digestion. Spread them out and let them cool completely.
Chop the vegetables
Dice the cucumber, tomatoes, and red onion into small, even pieces. Finely chop the green chilli if using, and roughly chop the fresh coriander leaves.
💡 Keep pieces uniform for a better texture in every biteCombine everything
In a large mixing bowl, add the cooled sprouts along with all the chopped vegetables. Toss gently to mix everything together evenly.
Season and dress
Squeeze fresh lemon juice over the salad. Sprinkle chaat masala, salt, and pepper. Toss well so every sprout and vegetable is evenly coated with the dressing.
💡 Add lemon just before serving to keep the salad crisp and freshGarnish and serve
Top with freshly chopped coriander leaves. Serve immediately as a healthy snack, starter, or light meal alongside your main course.
🥗 Best eaten fresh — don’t let it sit too long after dressing✨ Vanshika’s Tips
- Use freshly sprouted moong beans for maximum nutrition and crunch.
- Add pomegranate seeds for a sweet, jewel-like burst of flavour.
- A pinch of roasted cumin powder elevates the taste beautifully.
- Great as a post-workout snack — high in protein, low in calories.
- Store undressed sprouts in the fridge for up to 2 days; dress only before eating.