We eat a fresh, raw salad almost every day in the Kelly house. As the chief recipe creator for my crew, you can imagine the pressure I’m under to keep our salads fresh and interesting. I’m always seeking new ideas and veggie mixes to wow the crowd. Today I’m sharing a fairly simple twist on an old classic with Sprouted Mung Beans from Tru Roots as the shining star. This bold, crunchy cruciferous-rich Mung Bean Salad is perfect as a side salad or utilized as the main ingredient for spring rolls.
Mung Bean Salad
Tru Roots uses organic and non-GMO certified mung beans that have been sprouted and dried at low temperatures making them easy to digest. An especially nice product for those of us who don’t always have the time for soaking and sprouting.
BENEFITS OF MUNG BEANS:
Low in calories – 140 calories for 1/4 cup dry Tru Roots Sprouted Mung Beans High in protein – 10g for 1/4 cup dry Tru Roots Sprouted Mung Beans High in fiber – 7g for 1/4 cup dry Tru Roots Sprouted Mung Beans
BENEFITS OF CRUCIFEROUS VEGETABLES:
- Cruciferous vegetables are rich in glucosinolates (sulfur containing compounds). These sulfur-rich compounds have been studies and found to potentially reduce the risk of certain types of cancer.
- Rich in vitamin K, cruciferous vegetables provide anti-inflammatory benefits.
- For us fair-complected folks, cruciferous vegetables contain carotenoids (zeaxanthin and lutein) – both potentially helpful for reducing the risk of related macular degeneration.
Hoping everyone is enjoying the beautiful month of May.
xoxo,
Kris
- 1 cup TruRoots Sprouted Mung Beans
- 3 cups warm water
- 1/2 head purple cabbage, chopped
- 2 scallions, chopped
- 1/4 cup hemp seeds
- 2 tablespoons creamy peanut butter
- 1 tablespoons rice vinegar
- 1-2 tablespoons freshly grated ginger
- 1-1/2 tablespoons tamari
- 1 tablespoon pomegranate molasses or coconut syrup
- 1 clove garlic
- Rehydrate the mung beans by placing in a large bowl and cover with 3 cups warm water. Cover and let rest for about 30 minutes and then drain.
- In a medium size bowl, add rehydrated mung beans, scallions and cabbage.
- Place all dressing ingredients in a high-speed blender and give a whirl until nice and creamy.
- Pour dressing over mung bean salad and stir. (I've also been known to place a lid on my bowl and give it a good shake to distribute my dressing evenly).
- vegan, gluten-free, nut-free, soy-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.