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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.
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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 118kcal
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 5g8%
Sodium 305mg13%
Potassium 337mg10%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 9g10%
Protein 7g14%
Vitamin A 105IU2%
Vitamin C 31mg38%
Calcium 39mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 2g | Calories: 118kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Sodium: 305mg | Potassium: 337mg | Fiber: 4g | Sugar: 9g | Vitamin A: 105IU | Vitamin C: 31mg | Calcium: 39mg | Iron: 2.2mg