This fresh salad is easy to make and full of crunchy goodness! Cabbage is low in calorie but high in nutrients like vitamin K, C, B6, and folate. Bean sprouts are a great source of antioxidants, vitamins, minerals—and you can sprout your own!
2 cups green cabbage cut into pieces
2 tbsp. sprouted mung beans
1 inch ginger, freshly grated
1 pinch hing ( asafetida )
1/4 tsp. black mustard seeds
1/4 tsp. cumin seeds
1 tsp. hemp seeds (optional)
4 curry leaves (optional)
1 green chilli slit in half lengthwise
1 tbsp. ghee or coconut oil
1/4 tsp. turmeric
Sea salt to taste
1 small bunch fresh cilantro, chopped
- Wash the cabbage and set it aside to drain all water.
- Heat ghee/organic oil in a sauté pan on a medium flame.
- Now add mustard seeds and cumin seeds, fry until you hear them sizzle and pop.
- Add hing, curry leaves, green chilli.
- Now add the cabbage, turmeric, and salt. Sauté, cover and cook for 5–8 minutes until cabbage softens but still has a crunch to it.
- Now, add mung bean sprouts, cook 3–5 minutes uncovered until all the moisture and water cooks out.
- Turn off the heat and add freshly grated ginger and hemp hearts.
- Garnish with freshly chopped cilantro to complete the dish.
Serve hot with cooked basmati rice. Note For a vegan recipe use coconut oil or any organic oil instead of ghee. Optional ingredients can be omitted.
Benefits of Sprouting
The process of soaking and sprouting reduces the anti-nutrients and phytic acid content and increases the absorption of nutrients. It also increases the fiber content which helps with easier digestion. Mung bean sprouts are high in prana and are a rich source of protein, vitamin C, vitamin A, and fiber.