Mung bean sprout salad
A source of plant protein and fiber, this salad promotes digestive health and helps maintain blood sugar levels. Its refreshing taste, thanks to the combination of olive oil and spices, makes it perfect for a light snack or side dish.
Boil the sprouted mung beans (50 g) in boiling water for about two minutes, then drain the water.
Cut the onion (1/4 pcs.) into feathers and finely chop the garlic (1 clove). Carrot (50 g) can be sliced into thin strips or grated, depending on your preference.
In a frying pan, heat olive oil (1–2 tbsp), add the onion and sauté it until transparent. Then add the carrot and simmer until it becomes soft.
When the carrot is ready, add spices (a pinch of each: cumin, garam masala, allspice), the boiled mung beans, garlic, and soy sauce (1–2 tbsp) to taste.
Heat all the ingredients together over medium heat for a few minutes to mix well and absorb the flavors.
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