Sprouts Coco Mix is a simple salad that is easily one of my personal favorite alliances with raisins and cashews. 🙂 I like how the nutty, savory element from the cashew and roasted sesame oil blends well with the sweetness from the raisins. Furthermore, the unique addition of desiccated coconut provides a delightful crunchy flakiness.
What feels like a bonus is the remarkable health benefits of mung bean sprouts. These sprouts are rich in antioxidants that help prevent cell damage and may reduce the risk of eye disease, cancer, and heart disease. They also offer good amounts of vitamin C and peptides, which assist in regulating blood pressure.
Follow the recipe below for this simple, healthy, yet exciting salad. You can also substitute with other types of nuts. Here is a Hazelnut variation of this dish.
Coco Sprouts Cashew Mix
Ingredients
- 3 cups mung bean sprouts
- 1 cup roasted cashew nuts
- 1/2 cup pomegranate seeds
- 1/2 cup raisins
- 1/2 cup coconut powder (desiccated coconut)
- 1 tablespoon soy sauce
- 2 tablespoons roasted sesame oil
- 1/4 teaspoon fresh thyme leaves
Instructions
In a saucepan over medium heat, add a portion of the roasted sesame oil.
Add the raisins and cashew nuts; sauté for one minute.
Add the mung bean sprouts, pomegranate seeds, soy sauce, the remaining sesame oil, and fresh thyme leaves; sauté briefly to combine all ingredients well. Ensure the sprouts remain raw and crunchy without overcooking.
Add the coconut powder and mix thoroughly. Notice that as you stir, the liquids are absorbed, leaving a dry salad consistency.
Nutrition
-
432.6 Calories
-
39.4g Carbohydrates
-
0.0mg Cholesterol
-
35.8g Fat
-
4.4g Fiber
-
9.6g Protein
-
293.0mg Sodium
-
0.0g Trans fat
No Comments