Mung Peanut Tomato Salad
|Mung sprouts||1 Cup (16 tbs)|
|Sprouted peanuts||1 Tablespoon|
|Tomato cubes||1 Cup (16 tbs)|
|Fresh grated coconut||1 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Cumin powder||1 Teaspoon|
|Green chili||1 , deseeded and chopped fine|
|Lime||1 , juiced|
|Rock salt||To Taste|
It is as easy to sprout peanuts as it is to sprout green mung or red.
Add the peanuts to the mung when you clean, wash and soak them.
Change the water in the soaking stage at least three times, more often if the weather is hot.
Drain and leave to germinate.
The peanuts will take about 24 hours to show shoots but if you wish to consume them earlier, as the mung, will sprout in just eight hours after draining the water, you can eat them.
Assemble all the ingredients, except the coconut and coriander, together in a glass serving bowl and toss well to mix.
Garnish with coconut and coriander and serve immediately.
Serving size: Complete recipe
Calories 222 Calories from Fat 101
% Daily Value*
Total Fat 11 g17.5%
Saturated Fat 3.4 g17.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 336.9 mg14%
Total Carbohydrates 25 g8.3%
Dietary Fiber 9.7 g39%
Sugars 11.1 g
Protein 10 g20.4%
Vitamin A 48.3% Vitamin C 115.4%
Calcium 8.9% Iron 21.5%
*Based on a 2000 Calorie diet