How long can I store sprouted mung salad?

It's best eaten fresh within a few hours. You can refrigerate it for up to 1 day, but the vegetables will soften and release water.

Do I have to steam the sprouts?

Steaming is optional but recommended for better digestibility. If you prefer raw sprouts, skip steaming and use them directly.

What can I use instead of chaat masala?

Mix equal parts cumin powder, black salt, and a pinch of amchur (dried mango powder) for a similar tangy-spicy flavor.

Can I add other vegetables to this salad?

Absolutely. Bell peppers, grated carrots, or pomegranate seeds add color, crunch, and sweetness without overpowering the sprouts.

Home / Recipes / indian / Vegan Sprouted Mung Salad

indianEasyveganvegetariangluten freedairy free

Vegan Sprouted Mung Salad

RATING

4.3/5(28)

TASTE SCORE

8/10

A vibrant, crunchy salad featuring nutty sprouted mung beans tossed with fresh tomatoes, onions, and a zesty lemon dressing. This protein-packed salad is refreshing, light, and comes together in minutes with minimal cooking, making it a perfect healthy snack or side.

PREP

10m

COOK

SERVES

1 KATORI

50 cal

SERVINGS

METHOD · 4 STEPS

prep · ~3 min
Prepare the sprouts.
1.If using raw sprouts, steam them lightly for 2-3 minutes to improve digestibility.
2.Let the sprouts cool completely to room temperature.
TIPSteaming makes the sprouts easier to digest while keeping their crunch.
prep · ~5 min
Chop the vegetables.
1.Finely chop the tomato, onion, cucumber, and green chili.
2.Chop the coriander leaves and set aside.
TIPKeep the vegetable dice uniform and small so every bite has a bit of everything.
mix · ~2 min
Toss the salad.
1.In a large bowl, combine the cooled sprouts with all the chopped vegetables.
2.Add lemon juice, salt, black pepper, and chaat masala.
3.Toss gently until everything is well coated.
TIPToss gently so the sprouts don't break apart.
garnish
Garnish with fresh coriander and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Steam sprouts just 2-3 minutes to keep them crunchy while improving digestibility.
2
Drain and pat the cucumber dry after chopping to avoid a watery salad.
3
Add chaat masala just before serving to retain its bright, tangy flavor.
4
For deeper flavor, let the dressed salad rest 5 minutes before eating.
5
Store leftovers in an airtight container in the fridge for up to 1 day.

RECIPE VARIATIONS

Adapt it for your goals.

no oil

No-oil

Omit any oil entirely; this salad already relies on lemon juice and chaat masala for moisture and flavor, making it naturally fat-free and perfect for oil-free diets.

high protein