Seasonal Sprouting Katchumbar Salad

I have recently discovered this great recipe by Meera Sodha, which has a deliciously zingy mustard and ginger dressing. Her version (shown in the image above) uses summer veg like tomatoes and cucumbers, so I have adapted it for winter!

Serves 2-3 (as a side to dahl or another curry)

  • 300g of winter veg, grated or finely diced – carrots, beetroot, kohlrabi, mooli, radishes, apple, celery and spring onions all work well
  • 10g coriander and/or mint, finely chopped (optional)
  • 2cm ginger, grated
  • 225g sprouted beans of any type

For the dressing:

  • 1 tablespoon of whole grain mustard
  • 0.5 teaspoon salt
  • 0.5 teaspoon sugar
  • 1 tablespoon rapeseed oil
  • Squeeze of lemon


  1. Chop or grate all your veg, including the ginger and herbs.
  2. Mix with the sprouted beans
  3. Mix together the dressing ingredients and taste to check the seasoning and balance of flavours
  4. Dress your salad and serve immediately