Sweet and Sour Bean Sprouts Salad

I had a really good day yesterday – for the first time in a long time, I was completely raw yesterday. Well, the flax seed chikki is technically cooked, in that the jaggery is heated until it melts. But I will slot this under the raw category as there was hardly any jaggery and a ton of raw flax seeds. So, this morning, I thought I’d continue the raw trend. But dumb that I am, I put my endive lettuce in the freezer for lack of space in the veggie compartment below. I thought it would nicely thaw out like my frozen peas. But sadly, it’s all not looking too appetizing right now, so I laid those out in the sun today to dry out. Which meant, I had one less – and important – ingredient to work with for today’s lunch. Let’s face it – Salads with lettuce are so much easier to scarf down. So, a mung bean sprout salad, it had to be!

Mung beans - I've had them tons of times cooked as lentils in daals. But the first time as sprouts. I got a batch from Nature's Basket last week, but looks like they are quite easy to make at home. At least I think they are mung bean sprouts. Aren't they?

The salad's got peppers, ginger, mint and is dressed with (Korean) miso and maple syrup. So, its quite tangy and refreshing at the same time.

Sweet and Sour Mung Bean Sprouts Salad

Ingredients:

• 1 cup bean sprouts
• 1 red pepper
• 1 green pepper
• 1/2 inch knob of ginger
• 1/2 cup of mint

Dressing:

• 1 tablespoon of maple syrup
• 1 teaspoon of miso paste
• 1 teaspoon of vegetable oil
• Juice of one lime

To make:
Slice your peppers, mint, and ginger finely.

Add to the bean sprouts.

Heat a little water and add to the miso paste till it dissolves. Add that to the maple syrup, lime juice, and oil mixture.

Add the dressing over the salad. Mix well.