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Sprout Green Moong Salad

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


  1. Wash and soak the moong overnight with warm water. The next day wash with fresh water and drain.

  2. 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.

  3. 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


  1. 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.

Sprout Green Moong Salad | The Rasoi Recipes
Sprout Green Moong Salad | The Rasoi Recipes


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