Whole-wheat Sprouts & Soybean Salad

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Tabouleh, Tomato and Onion Cachumber (Salad), Swedish Chicken Salad, Avacado, Red Pepper and Olive Salad

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Ingredients

  • 1 cup - soft whole wheat, soaked overnight
  • 1/2 cup - soybeans, soaked overnight
  • 1/2 cup - bean sprouts or assorted sprouts
  • 1 tbsp - sprouted fenugreek seeds
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1 sprig spring onions with greens (finely chopped)
  • 1 small cucumber (finely chopped)
  • 8-10 mint leaves (finely chopped) or 1/4 tsp powdered mint
  • 1 clove garlic (peeled)
  • 2 stuffed olives, drained, finely chopped (optional)
  • 2 tsp - white vinegar
  • 1 tsp - lemon juice
  • 1 tsp - powdered sugar
  • 1/4 tsp - cumin seeds (crushed)
  • 1/4 tsp - pepper (crushed)
  • 1 tsp - olive oil
  • For garnishing:
  • 2-3 sprigs of fresh mint leaves
  • 1 tsp - chopped coriander
  • 2 olives (sliced thin or halved)

How to Make Whole-wheat Sprouts & Soybean Salad

  • Pressure cook the soybeans and whole wheat till tender (6-7 whistles).
  • Remove, drain excess water, and spread on a clean kitchen towel.
  • Allow to cool completely, and pat dry.
  • Crush the garlic clove and rub the inside of your salad bowl with it.
  • Add the wheat and beans to this bowl.
  • Add onions, tomatoes, cucumber, chopped olives and mint.
  • Pour olive oil into a small bottle with tight lid.
  • Add lemon juice, salt, pepper, sugar, cumin, vinegar.
  • Also add the leftover crushed garlic clove.
  • Close bottle and shake well till ingredients are well blended and milky.
  • Discard the garlic, pour dressing over salad.
  • Toss well to blend the flavours.
  • Garnish with mint leaves, coriander and sliced olives.
  • Serve cold.

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