Mung Bean Sprouts Salad with Brussels Sprouts and Pomegranate
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Sprouts | 1 cup |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Brussels Sprouts (shredded) | 5 sprouts |
| Dried Cranberries | 15 cranberries |
| Honey (optional) | 1 teaspoon |
| Green Chilli (finely chopped) | 1 |
| Lemon (juiced) | 1 |
| Salt | To taste |
| Pepper | To taste |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Carbohydrates | 35g |
| Fiber | 8g |
| Fat | 1g |
Instructions
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Preparation: Begin by gathering all your ingredients. If you’re making green moong sprouts at home, note that this will take a little more than a day. Refer to your preferred recipe for sprouting instructions.
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Mixing: In a large mixing bowl, combine the green moong sprouts, fresh pomegranate kernels, shredded Brussels sprouts, cranberries, chopped green chili, and lemon juice.
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Seasoning: Add salt and pepper to taste. If desired, drizzle in the honey for a hint of sweetness. Toss everything together until well combined.
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Serving: Serve the salad immediately for a fresh taste, or refrigerate for a couple of hours to enjoy it chilled.
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Pairing Suggestions: This vibrant Mung Bean Sprouts Salad pairs beautifully with warm, toasted Cinnamon Sugar Focaccia or Fennel Pesto Pull-Apart Bread, making it a delightful choice for lunch, a snack, or dinner.
Enjoy this refreshing and nutritious salad that perfectly balances the crunch of Brussels sprouts with the sweetness of pomegranate!
