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Mung Bean Sprouts Salad
Mung Bean Sprouts Salad - Vegan, Korean Side dish that is easy to make. Goes well with any meal. A very simple recipe to make that comes together in 15min.
Course
Side Dish
Cuisine
Asian
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Servings
2
cups
Calories
118
kcal
Author
Sharon Wong
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.
Notes
Nutrition Facts
Mung Bean Sprouts Salad
Amount Per Serving (2 g)
Calories
118
Calories from Fat 45
% Daily Value*
Fat
5g
8%
Sodium
305mg
13%
Potassium
337mg
10%
Carbohydrates
14g
5%
Fiber 4g
17%
Sugar 9g
10%
Protein
7g
14%
Vitamin A
105IU
2%
Vitamin C
31mg
38%
Calcium
39mg
4%
Iron
2.2mg
12%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
2
g
|
Calories:
118
kcal
|
Carbohydrates:
14
g
|
Protein:
7
g
|
Fat:
5
g
|
Sodium:
305
mg
|
Potassium:
337
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
105
IU
|
Vitamin C:
31
mg
|
Calcium:
39
mg
|
Iron:
2.2
mg