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.
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Mung Bean Sprouts Salad
Ingredients
- 1 lb mung bean sprouts
- 1 scallion , finely chopped (about 1 tablespoon)
- 2 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1/2 tsp garlic powder
- 1/4 tsp salt (omit if you use garlic salt)
Instructions
- 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.
Yum, simple and delicious!
Thank you, Gin
This salad looks so refreshing and delicious, I love all things sesame, so I will have to give this a try!
Thank you, Joy
So simple and lovely!
Thank you, Linda
i always end up throwing sprouted mung beans but i know what to do next time. thanks for this simple recipe.
Thank you, Dixya. I think you will like this recipe.
Looks like light and comfort salad! Never tried before , this recipe gave some Idea to try this mung bean.
Thank you, Uma
I love mung bean sprouts and this sounds so simple! Can’t wait to try it 😉
Thank you, Lucie. I think you will love these sprouts.
I love how simple and tasty this salad is. It’s going to be a staple at our house this summer!
Thank you, Kathy
This sounds great. I never thought of making salad on its own, I only ever used mungo beans in stir fry!
Thank you, Heidi
I love the simplicity of this salad and it sounds so incredibly delicious! I definitely need to give it a try 😉
Thank you, Vanessa. Sharon is super talented at making simple, yet, delicious meals.
I love a delicious, healthy salad! This one looks perfect!
Thank you, Sabrina
This sounds similar to a seaweed salad which I love, and using mung beans is a great idea!
Thank you, Anjali. It definitely has seaweed salad similarities. I should try them both.
This looks so easy and delicious. I’m a huge fan of seaweed salad and I bet this is just as good.
Thank you, Linda
I love sprouts, but I’ve never had a salad with them as the main ingredient. This looks really good!
Thank you, Jenn. I like the creativity in this salad.
I love mung bean salad, but have yet to try making it myself. They’re so good for you so I’ll have to give it a try!
Thank you, Kelly
What a fun creative recipe for mung beans! Yum!
Thank you, Rebecca.
We ate Mung bean sprouts all the time but never tried it as a salad! Now, I should!
Thank you, Abigail.
I love the mung bean salad at our local Korean restaurant. Now I can make it at home.
Thank you, Christie.
You know Rini I have not tried yet the mung bean sprouts this salad is inspiring me to try them soon =)
Thank you, Adriana! That is really sweet. I think you will like them.
I love Asian flavors and will be trying out this salad for sure
Thank you, Christine.
Bright & light a perfect yummy salad!!
Thank you, Debra
Thank you, Debra, for your kind comments! And thank you so much Rini for your friendship and for inviting me to guest blog on your page. xoxo
Thank you, Sharon. You are sweet and you are doing great work with your Allergy Awareness blog. I am glad to have met you. 🙂
Aww, thanks Rini. The respect and admiration is mutual. You’re the best, I hope we’ll meet in person one day. xoxo
Thank you, Sharon! Glad to have your recipe. I, too, hope we get to meet someday soon.