Sprout Salad

Name: Sprout Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups mung bean sprouts; 1 cup English cucumber, diced; 1 cup Roma tomato, diced; 1/2 cup red onion, finely diced; 1 green chili pepper, minced; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh lemon juice; 1 tsp chaat masala; 1/2 tsp salt

A crisp and refreshing salad made with sprouted mung beans, chopped fresh vegetables, tangy spices, and fresh lemon juice.

15 minEasyServes 4140 cal/serving

IndianSaladNo-CookVegetarianVeganHigh FiberHigh ProteinHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

3 cups mung bean sprouts
1 cup English cucumber, diced
1 cup Roma tomato, diced
1/2 cup red onion, finely diced
1 green chili pepper, minced
1/4 cup fresh cilantro, chopped
2 tbsp fresh lemon juice
1 tsp chaat masala
1/2 tsp salt

Instructions

1

Combine 3 cups mung bean sprouts, 1 cup diced English cucumber, 1 cup diced Roma tomato, 1/2 cup finely diced red onion, and 1 minced green chili pepper in a large mixing bowl.
2

Sprinkle 1 tsp chaat masala and 1/2 tsp salt over the sprout mixture.
3

Drizzle 2 tbsp fresh lemon juice over top and toss all ingredients until thoroughly combined.
4

Garnish with 1/4 cup chopped fresh cilantro and serve immediately.

Questions

How long does Sprout Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Sprout Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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