Multigrain and Sprouted Seed Salad

A salad that’s loaded with fiber and protein, with flavourful sesame ginger dressing. Sprouting the beans not only aid digestibility, sprouting increases the mineral and vitamin contents.




50 g CED Millet

50 g CED Buckwheat

50 g CED Pearl Barley

50 g CED Adzuki Bean

50 g CED Mung Bean

50 g CED Black Bean

1 Kyuri cucumber, diced



grated zest of 1 lemon

1 inch fresh ginger, peeled and grated

1 tbsp honey

3/4 tsp chili powder

1/2 tsp salt

1 tbsp lemon juice

60 ml rice vinegar

3 tbsp soy sauce

2 tbsp extra-virgin olive oil

2 tbsp sesame oil



1. First sprout the beans in advance. Soak the beans in water for about 8 hours then place in the colander. Wash 3 times a day. After 24 hours, the sprouts will have grown to about 2 cm in length. Keep in the fridge before using.

2. On the day to make the salad, cook all the grains separately until water is absorbed and grains are tender, about 20 minutes. Fluff with a fork and let it cool down. For barley, the ratio is 1:3 barley to water. For millet, the ratio is 1:2 millet to water. For buckwheat, the ratio is 1:2 buckwheat to water.

3. Prepare a big bowl of ice cold water. Boil 500 ml water in a pot, add in the sprouted beans and boil for 2 minutes. Sieve out the beans and place into the ice cold water to stop the cooking process and retain the colour of beans.

4. To make the dressing, whisk together ingredients in a separate small bowl.

5. Mix all the cooked grains, beans, diced cucumber and dressing in a large mixing bowl, and toss to mix.

6. Serve immediately or keep refrigerated to serve cold.


Recipe by Shannon Lim.

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