Sprouted Mung Bean Salad


from the show the best of food trends, this recipe is courtesy of sophia wakefield, harvest bakery and cafe, jackson hole, wy. a delish way to eat mung beans! and healthy too!

Time: 10 minutes


  • toss all of the ingredients together in a large serving bowl
  • serve immediately

sprouted mung bean salad image

Number Of Ingredients: 9


  1. mung beans
  2. cilantro
  3. lemon juice
  4. extra virgin olive oil
  5. curry
  6. cayenne pepper
  7. soy sauce
  8. garlic
  9. stone ground mustard


This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

Recipe From food.com

Provided by Sandi From CA

Time 12m

Yield 4 significantly sized servings


  • Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
  • Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
  • Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.

Sprouted Mung Bean Salad (Moong Salaad) image

Number Of Ingredients: 10


  • 3 cups fresh mung bean sprouts
  • 1 pinch turmeric
  • 1 green chili peppers or 1/2 jalapeno, finely minced
  • 1 medium onion, finely chopped
  • 1/2 minced tomatoes, seeds and juice removed
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sugar (optional)
  • 1/2 teaspoon salt
  • 1 large pinch fresh ground pepper
  • 1 -2 tablespoon chopped cilantro


Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Recipe From allrecipes.com

Provided by Ann Lee

Time 20m

Yield 4


  • Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
  • Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
  • Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Sukju Namul (Mung Bean Sprout Salad) image

Number Of Ingredients: 9


  • 2 cups water
  • 1 pound mung bean sprouts
  • 1 baby carrot, cut into matchsticks
  • 1 green onion, cut into 1-inch pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sesame seeds


This Korean salad is great light vegetable side to accompany BBQ ribs or chicken and sticky rice.

Recipe From allrecipes.com

Provided by Ann

Time 25m

Yield 4


  • Rinse bean sprouts in cold water and discard any bad sprouts.
  • Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
  • Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
  • Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Korean Bean Sprout Salad image

Number Of Ingredients: 12


  • 12 ¾ ounces fresh mung bean sprouts
  • 6 cups water
  • 1 teaspoon salt
  • 1 cup finely shredded sui choy (Napa cabbage)
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil, or more to taste
  • 2 teaspoons white sugar
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon fish sauce
  • ½ teaspoon minced garlic
  • 2 tablespoons grated carrot
  • 1 green onion, finely chopped, or more to taste

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