Name: Sprout Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 100 gm Sprouts; Onion (fine chopped -1); Tomatoes (fine chopped -1); 1 tbsp Lemon Juice; Coriander (dhania, fresh for garnish); 1.5 tsp Salt (or as per taste); 1/2 tsp Pepper (papper)

Sprout Salad

1 hour

1288 reads

5 from 3 votes

French

About Sprout Salad

This quick and healthy moong dal sprouts salad brings together a medley of seasonal fresh vegetables, lightly seasoned for maximum flavor. Bursting with vibrant colors and crisp textures, it’s the perfect addition to your lunch or dinner table.

Peppery and tangy, this salad delights the palate while remaining low in carbs, making it an ideal choice for guilt-free indulgence. Every bite offers a refreshing mix of sprouts, onion, tomato, zesty lemon juice, and fragrant coriander, creating a tasty and satisfying French-inspired dish.

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Recipe Time & More

Prep30

Cook30

Total1

Calories8 kcal

Serves

Served AsDinner Lunch

Recipe TasteSalty Sour Tangy

Ingredients

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Instructions

Switch on the gas keep small pot for boiling water for sprout.
Keep the chopping board and chop the onion and other vegetables and keep it a side.
Add sprout in Boiling water along with salt.keep it for 5min approx
squeeze the lime juice and keep it in one bowl.
Remove the sprouts from boiling water and ice on it to cool down the temperature.
add all chopped vegetables in one bowl mix with lime juice and keep it in refrigerator for 15min. And serve it cold.

Recipe Notes

wash the sprout nicely and use the excess boiling water For stock.

Additional Tips

For added texture and a subtle French touch, toss in a handful of toasted walnuts or almonds just before serving.
If you prefer a more mellow onion flavor, briefly soak the chopped onions in ice water for 10 minutes, then drain before adding to the salad.
To make it a more substantial meal, gently fold in cubes of lightly steamed baby potatoes or blanched green beans, both of which complement the tangy dressing and French inspiration.
For an elegant presentation, serve the salad in endive leaves or atop a bed of arugula to add peppery notes and visual appeal.