Bean Sprouts Mango Asian Salad
Amrita Ma Devi
Bean Sprouts Mango Asian Salad
This salad is a bowl of living prana — crisp sprouts full of enzymatic vitality, sweet mango to soothe Pitta’s fire, and fresh basil to uplift the senses. The grated carrot and zucchini bring color, alkalinity, and delicate texture, making this dish light yet deeply nourishing.
It’s a late summertime salad that feels fresh and hydrating — perfect for hot days when the body longs to be cooled and balanced. A touch of sesame oil grounds Vata without weighing down Pitta or Kapha, while sunflower and sesame seeds add protein and strength. Ginger keeps the agni (digestive fire) awake, ensuring sprouts are digested with ease.
Ayurvedic way to eat this:
Kapha → light and stimulating without heaviness
Pitta → cooling mango + zucchini calm the fire
Vata → can enjoy in moderation with the ginger and sesame oil balancing the raw qualities
Serves: 2–3 as a side dish, or 1–2 as a light main
COOKING TIME
10 minutes
COURSE
Salad
INGREDIENTS
2 medium carrots, grated
½ zucchini, julienned or grated
1 cup bean sprouts (mung bean sprouts are best, lightly steamed for Vata)
1 ripe mango, peeled and sliced into thin strips
Dressing
2 tbsp cold-pressed sesame oil
2 tsp coconut aminos (a sattvic alternative to soy sauce)
2 tbsp sunflower seeds, lightly toasted
2 tsp sesame seeds, lightly toasted
1 tbsp freshly grated ginger root (adjust to taste)
2 tbsp fresh basil leaves, chopped or torn
INSTRUCTIONS
1. Grate the carrot and zucchini into a bowl. Add cut mango and bean sprouts.
2. Make the dressing by placing the ingredients into a blender and mixing them together.
3. Add the salad to a serving bowl and drizzle over the dressing. Place the basil leaves as you mix the salad.
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Ayurveda Anytime is a health consultancy service, products and eLearning platform geared towards nourishment from an Ayurvedic perspective. We are wholehearted beings who flourish when wellbeing and living in balance with nature are embodied.