Sprouted Mung Bean Salad

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

Steps:

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


sprouted mung bean salad image

Number Of Ingredients: 9

Ingredients:

  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


SPROUTED MUNG BEAN SALAD (MOONG SALAAD)

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

Steps:

  • 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

Ingredients:

  • 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


SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

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

Steps:

  • 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

Ingredients:

  • 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


KOREAN BEAN SPROUT SALAD

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

Steps:

  • 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

Ingredients:

  • 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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