Raw Vegan Mung Bean Sprout Salad

Photo: Isobelle

Ingredients

2 cups of mung bean sprouts

1 large tomato (diced)

of a red onion (diced)

1 large bell pepper

DRESSING

3 tablespoons tablespoons coconut oil or 2 tablespoon of cold pressed coconut with 1 of cold p

3 tablespoons raw apple cider vinegar

1 tablespoon fresh minced basil

2 cloves of minced garlic

dried parsley and oregano (a few pinches each)

2 tablespoons of freshly squeezed lemon juice

sea salt and pepper to taste

Preparation

First you sprout!

Soak mung beans over night in a jar covered with cheese cloth. Note: use rubber band to keep cheese cloth in place.

Rinse and pour out all of the water from the soaked mung beans.

Then place jar diagonally in a bowL

Wash mung beans 2 times a day. You can have them grow 1 to 2 inches in length…but, I just kept them short. I just let it sit for a little bit more than 1.5 days.

It is ready to eat after washing.

Mix the sprouts, and the rest of the ingredients together.

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About

http://vegobsession.com/2011/05/29/raw-vegan-mung-bean-sprout-salad/

Tags:

mung bean sprouts

bell pepper

raw vegan

coconut oil

Yield:

1.0 servings

Added:

Sunday, June 19, 2011 - 6:49pm

Creator:

Isobelle

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