Bean sprouts, commonly used in Chinese and Japanese cuisines, are highly nutritious. The longer the sprout the more the nutrition. The sprouts used in this salad are made from green moong and sprouted for over three days. It is best to use the sprouts raw, without steaming or boiling. This way you retain the crunchiness as well as the vitamins. You may want to add sliced onion to the recipe, if you like. It also goes well as a side dish instead of a salad.
- 200g or 1.5 cup bean sprouts
- 1.5 bell pepper, thinly sliced [red, yellow or green]
- 1 tsp oil
- 1tbsp garlic paste
- 1.5 tsp red chilli powder
- 1tbsp soya sauce
- 1tbsp white vinegar
- 1tsp honey or jaggery or sugar [can be skipped]
- 2 tbsp roasted, crushed peanuts
- Salt as preferred
- Take 1 tsp oil in a small pan, add the garlic paste to it and saute till the raw smell goes away.
- Turn off the flame and add vinegar, soya sauce, salt, red chilli powder, sweetener and mix well.
- In a bowl, mix the sliced peppers and bean sprouts.
- Pour the dressing over bean sprouts
- Add the roasted crushed peanuts and mix well
- Chill for 30 minutes and serve with a garnish of chopped onion greens or chopped coriander.
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