Sprouted Moong and Mango Salad (No-Cook Summer Bowl)
Crunchy mung bean sprouts with ripe mango, cucumber, tomato, and onion, lemon-cumin dressing, fresh herbs, and optional chaat masala. Vegan, gluten-free, mostly no-cook.
Equipment
- Large mixing bowl
- Whisk or fork
- Sharp knife
Ingredients
For the salad
- 3 cups fresh moong bean sprouts about 300 g; rinsed and very well drained
- 1 large ripe mango about 250 to 300 g flesh; peeled and diced medium
- 1 small cucumber about 100 to 120 g; diced small
- 1 medium ripe tomato about 120 to 150 g; cored, seeded, and diced small
- 1/4 to 1/2 small red onion about 40 to 60 g; shaved paper-thin or half-moons
- optional 1/2 cup pomegranate arils
Herbs
- 1/3 cup chopped coriander
- 1/4 cup chopped mint
To finish
- Chaat masala, to taste (optional)
- Lemon wedges, for serving
For the dressing
- 3 tablespoons fresh lemon juice about 1 large lemon
- 2 tablespoons extra-virgin olive oil optional; or 1 tablespoon water for oil-free
- 1 teaspoon roasted cumin powder
- 1/2 to 3/4 teaspoon fine salt
- 1/4 to 1/2 teaspoon kala namak black salt; to taste
- 1/4 to 1/2 teaspoon Kashmiri red chili powder or paprika
- optional 1/2 teaspoon sugar or maple syrup
- optional 1 small green chili, minced
- optional 1/2 teaspoon grated ginger
Instructions
Whisk the dressing
- In a large bowl, whisk lemon juice, oil (or water), roasted cumin, fine salt, kala namak, chili powder, and optional sugar until the salt dissolves. Taste boldly salty and tangy; sprouts and mango will soften the edge.
Add aromatics
- Stir in optional green chili and ginger, then most of the coriander and mint. Reserve a little herbs for garnish.
Fold vegetables
- Add sprouts, cucumber, tomato, and onion. Toss gently with two spoons so sprout tails do not bruise. Rest 5 minutes if you have time so flavors meld.
Finish and serve
- Fold in mango and optional pomegranate just until combined. Garnish with reserved herbs, optional chaat masala, and lemon wedges. Serve right away for the best texture.
Notes
Use fresh sprouts from a trusted source; rinse well; eat the same day when possible.
If you blanch sprouts (1 minute boiling, then ice bath), dry thoroughly before dressing.
For lunchboxes, keep dressing separate or add mango at the last minute so it does not weep.
Oil-free: omit oil and use a tablespoon of water to help spices cling.
Leftovers are best the same day; refresh with lemon and herbs if needed.
If you blanch sprouts (1 minute boiling, then ice bath), dry thoroughly before dressing.
For lunchboxes, keep dressing separate or add mango at the last minute so it does not weep.
Oil-free: omit oil and use a tablespoon of water to help spices cling.
Leftovers are best the same day; refresh with lemon and herbs if needed.
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