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 sesame oil blends well with the sweetness from the raisins. Furthermore, the uniqueness is the desiccated coconut presence, adding an element of crunchy flakiness to the mouthfeel.
What feels like a bonus is the health benefits that mungbean sprouts offer. These sprouts are rich in antioxidants that help prevent cell damage and reduce the risk of eye disease, cancer, and heart disease. They also contain good amounts of vitamin C and peptides, which help regulate blood pressure.
Follow the recipe below for this simple and healthy yet exciting salad. You can also use any other kind of nuts for this recipe. Here is a Hazelnut variation of this dish.
Coco Sprouts Cashew Mix
- 3 cups of mung beansprouts
- 1 cup roasted cashew nuts
- 1/2 pomegranate seeds
- 1/2 cup of raisins
- 1/2 cup coconut powder or desiccated coconut
- 1 tbsp of soy sauce
- 1 tbsp roasted sesame oil
- 1/4 tsp fresh thyme leaves
In a saucepan over medium heat add sesame oil. Then add raisins and cashew nuts and sauté a minute.
Add the sprouts, pomegranate seeds, soy sauce, sesame oil, and thyme, and sauté to mix all ingredients well. You want to keep the sprouts raw and crunchy not overcooked, it will soften a bit soft due to the heat.
Add coconut powder and mix well. While mixing, you will notice all liquids get absorbed, and the salad remains dry. That's the consistency you want.