Bean Sprout Salad Recipe:
This evening while mixing my healthy bowl of salad I was quite amusingly reminded of a scene from my childhood. Only about 10-12 years back I would make faces if I saw my mom doing a salad like that. How I detested “sprouts” and would look for a new excuse every time Mummy forced us to have them. But that was then, today I simply love sprouts, isn’t it amusing “’how our taste buds develop & change over time”.
I also had to keep Papa’s (in-law), he is here on a short visit, diet in mind while making the salad. He beside being a vegetarian is also on a restricted diet for he is a diabetic. So I had to look for gluten free, no sweet, low fat snack without compromising on taste of course and a bean sprout salad was my perfect solution. Our regular Indian way would have been to add chopped onion, tomatoes, cucumber, green chilies, fresh coriander, salt, lime juice, drop of mustard oil, toss and serve, I instead infuse different flavors and ingredients which works together into a tasty harmony. Mung sprout beans, cucumber and cherry tomatoes dressed up with some sesame oil, chaat masala (Indian spices mix) etc topped with cottage cheese instead of feta or cream, my favourite south-east Asian flavors. Here goes the complete recipe for my Bean Sprout Salad that i am quite proud of for it strikes the perfect balance between taste and health.
- A cup full of fresh bean sprouts (I’ve used Mung you may use any other bean sprout)
- Some fine sliced long strips of cucumber, about ½ of a cup
- 5-6 cherry tomatoes, sliced into two halves
- 1 tablespoon of grated green unripe mangoes, use the big holes of the grater or slice very thin strips
- Some thyme leaves
- ½ tablespoon sesame oil
- ½ tablespoon Chaat Masala (Special Indian Spices Mix)
- ¼ tablespoon lemon juice
- Little crumbles cottage cheese to top up.
- Just two pinch of salt.
- In a salad mixing bowl toss together the bean sprout, cucumber, grated green mango, Chaat Masala with two pinch of salt.
- Fill your salad serving bowl with the above mixture, then arrange the cherry tomatoes over it and pour the entire sesame oil all over.
- Add crumbled cottage cheese and a couple of fresh thyme leaves; finally pour the lemon juice all over. Enjoy the delicious crunchy and healthy bowl of salad.
Dos and Don’ts:
- Do add feta or any other cheese if you are not too conscious about it.
- Do replace thyme with any other herb that you prefer.
- Don’t add too much salt as the chaat masala already has enough salt on it.
- Don’t even add more lime juice for unripe mangoes would add enough tang to the salad.