Asian Microgreens Vegetable Salad Recipe

Asian Microgreens Vegetable Salad is a healthy and delicious Buddha bowl for salad lovers. Among all existing and coming up microgreens / sprouts based recipes in blog this is my personal

favorite wholesome salad bowl which has Asian flavors from ginger, sesame and Indian spice mix. Most of the time I blindly make this recipe in jiffy. Also this salad is a kids approved one ! At the end of the YouTube video I have provided a slight variation to the original recipe for kids, do check it out !

There were several requests after I posted the Homegrown Microgreens requesting recipes using those microgreens. I thought of posting several pending and promised recipes and thanks to everyone who requested microgreens based recipes otherwise I might delayed this post. Also I will try to post other microgreens based recipes as quick as I can.

How to make Asian Microgreens Vegetable Salad

• Wash the dried white chana /chickpeas/garbanzo beans and soak for 8 hours ahead of preparation ( replace with canned beans)
• After well soaked wash thrice (Pic 1).
• Add fresh water and cook until soft and tender (Pic 3), if using pressure cooking 3 hisses should be fine.

• Let the cooked beans cool completely (Pic 3 & 4) meanwhile prepare the rest of ingredients.
• Wash, dry and chop coriander leaves (Pic 4) and Thai basil, keep aside.
• Grate the ginger and keep aside.
• Trim the roots of microgreens or hand pick manually , wash , dry and keep them ready (Pic 4), for more details check video .
• Clean onion, tomato, carrot , capsicum and slice them in to thin strips (Pic 5).
• In a wide mixing bowl add all the chopped veggies, grated ginger, Thai basil and cooked chana mix well (Pic 6).

• Now add spice mix powders mentioned in the ingredient list (Pic 7).
• Gently mix all together.
• Now add microgreens, Picture 8 ( can chop and add as well), fresh lemon/lime juice (Pic 9) and optional sesame oil.
• Do stir well so that all the ingredients mix properly.
• Serve immediately or refrigerate and consume the same day.

Recipe Card

5 from 1 vote

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Asian Microgreens Vegetable Salad Recipe

Prep Time

20 mins

 

Course: Main Course, Salad

Cuisine: American, Chinese, Indian

Servings: 4 People

Author: Sangeetha Priya

Ingredients

• ½ Cup Microgreens
• Handful Coriander Leaves
• 1 Cup Boiled Chana / Chickpeas
• ¼ Cup Capsicum
• 8-10 Numbers Asian / Thai Basil
• ⅓-½ Cup Carrot
• 2 tbsp Tomato
• 2 tbsp Onion
• 1 tbsp Crushed Ginger
• 1 tbsp Sesame Oil Optional
• ¾ tbsp Lime/ Lemon Juice
• ½ tsp Chat Masala Powder
• ¼ tsp Garam Masala Powder
• ½ tsp Himalayan Pink Salt plus Black Salt
• ¼ tsp Seasoned Salt

Instructions

1. Wash the dried white chana /chickpeas/garbanzo beans and soak for 8 hours ahead of preparation.
2. You can use canned beans for this recipe.
3. Later wash thrice (Pic 1) , add fresh water and cook until soft and tender (Pic 3), if pressure cooking 3 hisses should be fine.
4. Let it cool completely (Pic 3 & 4) meanwhile prepare the rest of ingredients.
5. Wash, dry and chop coriander leaves (Pic 4) and Thai basil, keep aside.
6. Grate the ginger and keep aside.
7. Trim the roots of microgreens or hand pick manually , wash , dry and keep them ready (Pic 4), for more details check video .
8. Clean onion, tomato, carrot , capsicum and slice them in to thin strips (Pic 5).
9. In a wide mixing bowl add all the chopped veggies, grated ginger, Thai basil and cooked chana mix well (Pic 6).
10. Now add spice mix powders mentioned in the ingredient list (Pic 7).
11. Gently mix all together.
12. Add microgreens, Picture 8 (you can chop them if you wish so), fresh lemon/lime juice (Pic 9) and optional sesame oil.
13. Stir well so that all the ingredients mix properly.
14. Serve immediately or refrigerate and consume the same day.

Recipe Video

Asian Microgreens Vegetable Salad Video Tutorial

Notes

1. The microgreen I used in this recipe was Horse gram / Kollu /Kulthi.
2. At the end of the video I added boiled eggs, ranch and pepper powder for kids, its just a little variation to this recipe.