Posted in Recipes, Salads

Bean Sprouts and Raw Mango Salad ~ Summers Salads FTW!

So, I was wondering what memories does summer invoke in you? Growing up in urban India, for me, it was not the romantic nostalgia everyone talks about. Summer vacations of course, but not the climbing the mango trees, playing gully cricket with pals, looting fruits from neighbours’ trees kind. It was more urbane and equally fun, if not more. The details are not very interesting obviously, but I can say I have no complaints. Of course, I do love the previous kind and have no grudges against it, it’s just that I don’t relate to it very much. But, one thing I do relate to is Mangoes. I don’t ga-ga over ripe Mangoes ( don’t beat me up, that’s how I am!! ) like my dad, who eats mangoes for (breakfast + lunch + dinner) x 2, but raw mangoes are something I like! ❤ Plain salted, pickled or in snacks, raw mangoes are wow!

So with the sun not relenting here in Bangalore, and the rains playing peekaboo, I decided to get back to my salad dinners. And this is what I found out looking for ways to put some moong beans to a good use. I realised that Raw Mangoes have an under-utilised potential when it comes to salads. Also, the dressing paired with it told me it was going to work. The tamarind jaggery chutney we Indians devour in large amounts in Chaats every summer is quite similar to this dressing with a few changes. So, emboldened by these thoughts, I decided to give it a try and we LOVED it!

Chilled Moong Bean Sprouts + Raw Mango Salad with Thai style dressing of peanut oil + vinegar + jaggery + salt + chilli powder. Topped with some crushed peanuts, the salad checked all the right boxes for a dinner on a warm summer night! ❤ I did add a finely chopped onion for a slightly sweetness and crunch and I think it paired well with sprouts and raw mango. The salad is totally #vegan and so quick that you would not be reluctant to rustle this up on the hottest of the nights! Salad 24 of #100happysalads #beansprouts #rawmango #salad #thaisaladdressing #saladnight #saladfordinner #saladdinners #veganfriendly #dairyfree #meatfree #vegetarian #glutenfree #saladporn #rawmangosalad #summersalads #whatsfordinner #whatsonmyplate #mealinabowl #foodporn #cleaneating #lightdinner #veganporn #mungbeansprouts #greenlentilsprouts #srujans100happysalads

A post shared by Srujan Desai (@d.srujan) on


Recipe: ( serves 2, as a meal, or 4 if you serve it as a side or an accompaniment)


  • 2-2.5 cups of raw moong sprouts,
  • 1 large, or 2 small sized, raw mangoes, finely chopped,
  • 2 medium red onions, finely chopped,
  • 2/3rd cup of peanuts, lightly roasted and coarsely ground, DO NOT powder it,
  • 3 tbsp of peanut oil,
  • 1 tbsp of thick tamarind paste thinned with 2 tbsp of water (recommended), OR Juice of 1 large lemon,
  • 2 tbsp of powdered jaggery,
  • 1/2 tsp of paprika, or chilli powder (mildly hot),
  • salt and pepper, to taste,
  • a handful of coriander leaves, finely chopped (optional)


  1. If you like sprouts raw, you really don’t have to do much. Refrigerate them until they are nice and cold.
  2. If you are like me, and you don’t like it raw, then you should partly cook them. This is how I do it. In a pan, take the sprouts and sprinkle a few tbsp of water. If you are not counting the calories very strictly, sautee them in a tsp of oil and then sprinkle water. Cook them covered for 5-7 minutes. You don’t need to cook them thoroughly, just enough so that the slight bitterness of the sprouts go away and the beans look a little translucent.
  3. You could also microwave them, covered, for a few minutes to achieve the same effect.
  4. Let it cool down to room temperature and then refrigerate them for a while.
  5. Whisk the peanut oil, tamarind paste, jaggery, chilli powder, salt and pepper in a small bowl until the jaggery is dissolved properly. You could also refrigerate the dressing until you are ready to serve.
  6. In a bowl, take the chilled sprouts, red onion, half of the peanuts and raw mango in a bowl. Pour the whisked dressing and mix well.
  7. Serve in individual bowls garnished with the rest of the peanuts and coriander leaves.

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