Easy, healthy, and super versatile, this Moong Sprouts Apple Salad is a must have on your Diwali table! It’s got a herby, tangy dressing with the delicious addition of green apple – perfectly sweet and crunchy.
This year, we’re doing Diwali healthy-ish style. That means super fresh dishes made with ingredients that are good for you, without compromising on taste of course! This Moong Sprouts Apple Salad is one of those recipes and it’s perfect for your Diwali table. And trust me, this healthy sprouts salad is anything but boring!
It’s herby, tangy, crunchy and slightly sweet making this a super refreshing appetizer to serve. Eat it with papdi, add it to pani puri, or stuff it in some cucumber boats with a whole lot of sev like I have – either way, this one’s a banger!
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Ingredients Overview
The main component of this salad is moong sprouts, but we also add green apple, cucumber, pomegranates, and some onions and green chilli for a pungent kick. The vinaigrette dressing is zingy and sweet with kasundi, red wine vinegar, olive oil and honey.
We serve this sprouts salad in 3 ways – with chat puris, in pani puris, and stuffed inside cucumbers to put together a gorgeous and super versatile Diwali snack platter.
Frequently Asked Questions
Yes of course! All types of lentil sprouts will work great here but feel free to use any sprouts of your liking. Make sure you cook the sprouts well until tender though! You can then cool them and then add to the salad mix.
Yep! You can make the sprouts salad ahead and store it in an airtight container in the fridge. When you’re ready, simply assemble everything and serve cold. This moong sprouts salad will remain fresh in the fridge for up to a day.
Store leftover salad in an airtight container in the fridge. I’d recommend you only store the salad and not the cucumber boats – those are best eaten fresh!
If you can’t find green apple, you can sub for red apple. It’ll still be just as delicious!
Whether you make this moong sprouts salad three ways or just one, it’s going to be a biggg hit! The flavours and textures are just THAT good and a refreshing salad is just what you need to kick off a Diwali party, IMO!
I’d love to see these on your festive table this year so send me pics over on my IG @my_foodstory and be sure to stay tuned for more of my Diwali recipes coming up!
Moong Sprouts Apple Salad
Ingredients
For salad
- 2 ½ cup moong sprouts
- 1 green apple diced into fine cubes comes to about ¾ cups
- 2 cucumbers diced into fine cubes comes to approx 2 cups
- ½ cup onions
- ½ cup pomegranate seeds
- 2 finely chopped green chillies optional
For vinaigrette dressing
- 1 tablespoon kasundi mustard paste
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon crushed black pepper
For serving
- 10 chat puris
- 10 pani puris
- 2 cucumbers
Instructions
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Take all ingredients for vinaigrette in a jar & shake it well to make the dressing.1 tablespoon kasundi, 3 tablespoons red wine vinegar, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon salt, ½ teaspoon crushed black pepper
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Take all the salad ingredients in a large bowl, add half the portion of the prepared vinaigrette dressing, give it a good mix & refrigerate until you serve.2 ½ cup moong sprouts, 1 green apple, 2 cucumbers, ½ cup onions, ½ cup pomegranate seeds, 2 finely chopped green chillies
Serving suggestions
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Using chat puri: Take the salad in a medium sized plate, place chat puris poked around the edges of the plate and serve.10 chat puris
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Using pani puri: Crack the top of the puri, fill each puri with the salad and serve.10 pani puris
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Using cucumbers: Cut cucumbers into half & then lengthwise. scoop out the seeds & soft pulp from each half, and you will have 4 boat shaped pieces from each cucumber. Fill salad in each cucumber boat and serve.2 cucumbers
Notes
- If green apple is unavailable, replace it with red apple & it will taste equally good.
- I have provided 3 suggestions for serving the salad, but it may be had as is and it tastes very good.
Nutrition
This article was written by Navya Khetarpal.
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