Prep Time: 10 mins Serves: 4
½ cup Moong (Whole Green Moong)
1 Baby Cabbage Very Finely Shredded
½ cup English Cucumber Very Finely Diced
1 Red Onion Very Finely Diced
8-10 Cherry Tomatoes Diced in Quarters
1 tbsp Coriander Finely Chopped
Wash and soak the moong overnight with warm water. The next day wash with fresh water and drain.
Add the moong to a big damp cloth, cover and place it in a big pan with a lid on in a warm and humid place for a day or two until you see the moong have sprouted.
In a big bowl, mix all the ingredients apart from the vinaigrette, cover and refrigerate for an hour.
Once cold, pour the vinaigrette, mix well and enjoy.
Balsamic Vinaigrette Dressing
5 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
½ tsp Dijon Mustard
¼ tsp Black Pepper
¼ tsp Salt or to taste
Combine all the ingredients in a bowl and whisk vigorously.
Enjoy with different kinds of salads!
Store in the refrigerator and use it within three days.