Filipino Mung Bean Sprout with Dragon Fruit Salad

A balance in natural flavors with the aroma from roasted seeds plus the thickness of the dressing topped with grated cheese makes a powerhouse salad that will result in your appetite to boost. Let’s have your kitchen ready for this originally made salad.

In this recipe, I will be introducing a personally-made salad recipe. This salad is a combination of fruits and vegetables in mayo dressing with aromatic seeds and powders to complete and balance the flavor topped with cheese. Couldn’t be more excited to share with you an originally founded recipe to share with your favorite people.

Filipino Mung Bean Sprout with Dragon Fruit Salad Ingredients:

• Mung Bean Sprout: This must dominate the salad plate.
• Red Dragon Fruit: The color adds to the vibrant of the dish, though tastes a bit blunt, its little sweetness and sour taste, light texture and natural juice makes the salad complete.
• Mayonnaise: Though mayo normally contains high fat and calories, you may use canola or olive oil mayo.
• Cheese: In this recipe, we will have grated cheese so it’s best to use hard cheese such as Cheddar or Edam.
• Basil and Sesame Seeds: This will add a bit crunch to the salad. Make sure to roast to attain a perfect aroma. Prevent from burning.
• Apple: This will add to the soury flavor of this recipe complementary to what the dragon fruit is missing.

Let’s get the salad prepared!

This may sound weird but this promises a well-balanced flavor salad could ever have!

1. Boil: Bring the mung bean sprout into a boil for 8-12 minutes. Make sure that the water is enough to soak the sprouts. No need to add salt for it has natural saltiness. Should not be undercooked because it will leave a bitter taste.
2. Drain: Remove excessive water from the boiled sprouts.
3. Cut: Slice the dragon fruit forming a half oval just as its natural shape. Dice the unpeeled apple.
4. Roast: Heat a pan in a very low heat. Do not put oil. Roast the basil and sesame seeds until brown. You should smell the aroma once the roasting is complete.
5. Dressing: Fold in the mayonnaise and roasted basil and sesame seeds. Leave some seeds for toppings.
6. Mix: In a medium bowl, mix the mung bean sprout, apple and mayo dressing. 
7. Layer: In a salad bowl, pour in the mixed ingredients then grate the cheese on top. Sprinkle some roasted seeds then place the sliced dragon fruit either in the middle or side. 

Enjoy the Filipino Mung Bean Sprout with Dragon Fruit Salad with these tips and variations:

If you have other fruits available in your backyard or stored in the fruit basket, don’t be afraid to try them aside from what’s in this recipe. Your salad couldn’t go wrong with different fruits.

• Mung Bean Sprout: As an original recipe, I wouldn’t recommend any substitute on this ingredient. This should dominate the salad plate for a brand new experience.
• Dragon fruit: White dragon fruit can also be used but the appeal will change. Using kiwi fruit, watermelon and other tropical fruit is welcome as long as it has a sweet and sour taste to keep the desired flavor of this recipe.
• Cheese: There are different types of cheese in the market but don’t use cream cheese to not make the salad sweet. Other cheese that needs no cooking  is welcome.
• Dressing: You can use or make other dressing depending on your choice. Mine is keeping it simple to enjoy the fruits and vegetables more.

Wanting to prepare this salad ahead is not a problem.

In the Philippines, Filipinos do not let leftovers be just put to trash as long as it does not spoil easily. It’s either food is stored and reheated or make a different recipe out of it. That’s why I have some tips here to share:

• On the Fridge: Storing this in a fridge can affect the dressing. You can store the mung bean sprout, dragon fruit and apples altogether in an airtight container or ziploc with the dressing not being mixed yet. For leftovers, you can leave them chilled. This can stay up to 3 days.
• Reheat: No reheating needed. Just thaw for 2-3 hours. Put some dressing and roasted seeds then serve.