Mung Bean Sprouts Salad
Editor’s Note: Sharon Wong is a Food and Allergy Blogger at NutFreeWok.com. She is a very talented and a unique blogger because she focuses on Allergy Aware meals prepared with an Asian flare. Her blogs consists of everything Allergy and Food related. She has become a good friend to me and I am delighted to have her write a guest post for my blog. You have to try her Broccoli Stir Fry With Ginger Garlic Sauce.
Hello everyone! I’m Sharon Wong and I usually blog at Nut Free Wok where I write about our family’s life with food allergies to peanuts and tree nuts and what we can eat, allergy aware Asian fare.Rini is one of the nicest food blogger friends and I’m always so impressed with her beautiful vegan recipes. I’m really very honored that Rini invited me to share one of my favorite recipes with you today, Mung Bean Sprout Sesame Salad, a Korean inspired vegan side dish that can be prepared in 15 minutes or less.
I love Korean food and my favorite part of a Korean meal are the banchan which are the Korean side dishes. Typical banchan include seasoned seaweed salad, spicy kimchee, pickled radish, and other fresh and seasonal side dishes. My favorite side dish is a cold Mung Bean Sprout Sesame Salad that is a nice mild and cool contrast to some of the more hot, spicy, or well seasoned entrees.
My sons love to eat and make Mung Bean Sprouts Salad, it comes together quickly, and I’m sure it will be easy breezy for you too. You can find mung bean sprouts in prepackaged 1 pound bags in the refrigerator section in the produce department of Asian markets or well stocked supermarkets. Look for signs of freshness such as bright white sprouts that are firm, minimal moisture in the bag (a little bit of condensation is OK but not a pool of liquid at the bottom of the bag). Use the sprouts within 1-2 days of purchase.
To make this dish, you first need to blanch the mung bean sprouts in boiling water for 1-2 minutes until they’re soft and translucent. Then drain and rinse the sprouts with cold water, gently shake out the excess moisture and mix with finely chopped scallions, toasted sesame seeds, sesame oil, garlic powder, and a bit of salt. I prefer garlic powder because I think freshly minced garlic is too strong for my preference, but you can certainly use one small clove of freshly minced garlic instead.
Mung Bean Sprouts Salad Recipe
1) Bring half a pot of water to a boil in a medium sized pot and add 1LB of mung beans sprouts; stir.
2) Cook for 2 minutes until the mung beans become translucent and/or are softened.
3) Drain into a colander and rinse with cold water.
4) Gently squeeze out excess water and transfer to a mixing bowl.
5) Add scallions, sesame oil, toasted sesame seeds, garlic powder, salt and gently toss.
6) You can serve the mung bean sprouts salad immediately or refrigerate it until the rest of your meal is ready to eat.
Mung Bean Sprouts Salad
- 1 pound mung bean sprouts
- 1 scallion , finely chopped (about 1 tablespoon)
- 2 teaspoons sesame oil
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (omit if you use garlic salt)
Bring half a pot of water to a boil in a medium sized pot and add 1LB of mung beans sprouts; stir.
Cook for 2 minutes until the mung beans become translucent and/or are softened.
Drain into a colander and rinse with cold water.
Gently squeeze out excess water and transfer to a mixing bowl.
Add scallions, sesame oil, toasted sesame seeds, garlic powder, salt and gently toss.
You can serve the mung bean sprouts salad immediately or refrigerate it until the rest of your meal is ready to eat.