18 September 2013

Mung bean salad with shallot vinaigrette

Recently I started sprouting seeds again. I bought different seeds and a new sprouting jar, which is a convenient tool for sprouting seeds as its lid is a sieve. You don't necessarily need such a sprouter as long as you rinse your sprouts twice a day. It's a lot of fun and the produce is ready in a few days and so tasty and healthy.

Alfalfa is a nice little sprout to add to salads, but this one I made with mung beans, which I like very much. This makes quite a nice and light lunch or side salad.


½tbsp mung beans (volume before sprouting)
1 small red pepper

Shallot vinaigrette:

1 small shallot
5tbsp olive oil
4tbsp cider vinegar
Herb salt
Black pepper

If you sprout the mung beans from the seeds, you'll need a few days for completion of this salad and can watch the sprouts grow. Of course mung beans can also be purchased already sprouted.

Once you have the mung beans, start by making the vinaigrette. Chop the shallot very finely and fry it in olive oil for about 10 minutes. Take the pan off heat and add the other ingredients and mix. Puree the vinaigrette if there are too large shallot chunks.

Prepare the lettuce for the salad and chop the pepper. Mix them with the mung beans and pour the vinaigrette on the salad. Done!

Stay hungry!

Your VegHog

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