Description
I hasten to share with You a delicious, healthy and crunchy salad. Sprouted mung beans, the taste is reminiscent of young green peas, the same crispy and sweet.
Ingredients
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Mash
20 g
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Radishes
2 piece
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Cucumber
0.5 piece
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Balsamic
1 tsp
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Mustard
0.25 tsp
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Olive oil
1 tsp
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Salt
-
Greens
1 Tbsp
Cooking
Mung beans, rinse with cold water.
To place them in a bowl evenly, pour the warm water water to slightly cover the beans. Cover with foil or a lid and place in dark place for 12 hours. (I did it in the evening)
In the morning the beans have swelled and burst. It is necessary to shift into a sieve and rinse. Then put in more capacity and, again slightly, pour warm water. Cover and put into a dark place. In the evening, repeat the procedure.
Here's the beans is obtained on the second day.
Now, in order to remove the green husk, you need to put the beans in a deep bowl and cover with water. The shell will float. Remove her hands from the surface..
.. and get clean beans.
Radish wash, cut the tails and RUB on a grater for Korean carrot.
Cucumber cut in half, cut the seeds and grate on a grater for Korean carrot. Mount finely chopped greens. Mix everything carefully.
For dressing mix mustard, balsamic vinegar, oil and salt.
Salad put on a plate, pour the dressing and serve. Bon appetit!
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