Mung Bean Sprouts Salad with Brussels Sprouts and Pomegranate
Description:
The Mung Bean Sprouts Salad with Brussels Sprouts and Pomegranate is a light yet nourishing dish that makes an excellent meal or side. This salad combines the crunch of fresh Brussels sprouts, the goodness of green moong sprouts, and the burst of sweet-tart pomegranate seeds, all tossed together with a zesty lemon dressing and a touch of heat from green chillies. The addition of cranberries introduces a delicate sweetness, balancing the sharp flavors. Whether served as an appetizer or a side dish, it pairs beautifully with warm, toasted cinnamon sugar focaccia bread or fragrant fennel pesto pull-apart bread. Perfect for a high-protein, vegetarian diet, this salad is sure to be a crowd-pleaser.
Cuisine:
Fusion
Course:
Appetizer
Diet:
High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 1 cup |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Brussels Sprouts (shredded) | 5 sprouts |
| Cranberries | 15 pieces |
| Honey (optional) | 1 teaspoon |
| Green Chilli (finely chopped) | 1 piece |
| Lemon (juiced) | 1 whole |
| Salt | To taste |
| Black Pepper | To taste |
Preparation Time:
15 minutes
Cooking Time:
None
Instructions:
-
Prepare the Green Moong Sprouts:
If you are making your own green moong sprouts, you will need to soak the moong beans overnight and let them sprout for about 24 hours. Once sprouted, rinse them well before using. If you’re using store-bought sprouts, simply rinse them under cold water to remove any dirt or debris. -
Shred the Brussels Sprouts:
To shred the Brussels sprouts, trim the ends and remove any damaged outer leaves. Using a sharp knife or mandolin, finely shred them into thin strips. -
Prepare the Other Ingredients:
- Finely chop the green chili.
- Deseed the pomegranate and set the kernels aside.
- If using cranberries, you can either leave them whole or chop them in half for added texture.
-
Assemble the Salad:
In a large mixing bowl, combine the green moong sprouts, shredded Brussels sprouts, pomegranate kernels, cranberries, and finely chopped green chili. Add the optional honey for a touch of sweetness. -
Dress the Salad:
Squeeze the juice of one lemon into the bowl, and season the salad with salt and freshly cracked black pepper to taste. Toss everything together gently to combine, ensuring the dressing coats all the ingredients evenly. -
Adjust Seasoning:
Taste the salad and adjust the seasoning if needed. If you prefer more tang, you can add an extra squeeze of lemon juice or a pinch more salt. -
Serve:
The salad is best enjoyed immediately. However, you can refrigerate it for an hour or two to serve it chilled. The flavors will meld together nicely over time.
Serving Suggestions:
For a complete meal, serve the Mung Bean Sprouts Salad with Brussels Sprouts and Pomegranate alongside warm toasted Cinnamon Sugar Focaccia Bread or Fennel Pesto Pull-Apart Bread. The sweetness of the bread complements the fresh flavors of the salad, making it an ideal lunch, snack, or dinner option.
Nutritional Information (Per Serving – Approximate):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 6 g |
| Carbohydrates | 22 g |
| Fiber | 8 g |
| Fat | 1 g |
| Vitamin C | 30% of Daily Value |
| Iron | 10% of Daily Value |
This Mung Bean Sprouts Salad with Brussels Sprouts and Pomegranate is a vibrant, healthy addition to any meal. Itβs packed with nutrients, making it a great option for anyone looking to increase their fiber and protein intake without compromising on taste.
